Recipe by Bea Gassman
"For this satisfying dish, cabbage leaves are stuffed with a seasoned mixture of rice, ground beef, pork and ham. They are then laid on a bed of sauerkraut and simmered to completion. This is the best stuffed cabbage recipe I've ever tried."
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1 large head
lean ground beef
uncooked long-grain white rice
onion, finely chopped
coarse ground black pepper
water to cover
My Grame made Sarma on a regular basis. She was born in Chabar (now Yugoslavia) & is Croatian. She has been gone for quite some time but her recipe's live long and prosper. She did not freeze the kraut or cabbage and only used ground beff. Always used fresh garlic, onion and bell pepper and also lined the cook pot with pork spare ribs. All ingredients with the exception of the rolls cooked for at least 2 hours to marry the flavors before adding the rolls. If she did not make fresh kraut she always thoroughly rinsed it so it would not overpower the dish. It was served best with either mashed potatoes or corn meal mush (Polenta). Jane (Evanca)
I love Sarma we make sarmas a lot at home and Dolma's, I made the Turkish way, similar recipe but I like the Turkish way better.
Usually for sarma you use a sour cabbage but since I didn't have one I added about 4 tbsp of vinegar to the water that I blanched the cabbage in. I also added chopped bacon to this recipe. I fried the onion and bacon together and then added to the other ingredients. Absolutely love these. I also did these in the oven instead of stove top. they turned out really well. thanks
Great recipe!! As suggested, I parboiled the cabbage head with a bit of vinegar instead of freezing. I sauteed the onion with fresh minced garlic before adding to ground beef/pork mixture and also added vegeta seasoning. They turned out perfectly, my husband and I could not stop eating them!!
Great eastern european sarma recipe!! Thank you. I changed it a bit by leaving out the ham and adding a kilbasa to the pot as it cooked. Came out wonderful.
I love Sarma. This recipe is pretty good, my mother in law uses barley instead of rice. Just a note the poster who said that this is mostly made in Romania is wrong. Sarma is made in Croatia, Bosnia and pretty much all of the former Yugoslavia. I'm sure Romania has their own version or at least it has a different name than "our" sarma. :)
This sarma is called sarmale,and it is made mostly in Romania.
Elderly neighbors and best friend loved it and requested more! Changes: followed other reviews' advice and parboiled the cabbage rather than freezing it. I only used ground beef, a little ham, & onion powder. Next time I will triple the tomato juice because it dries out in the oven (left it in the oven because I was working in the yard). I fried some bacon, chopped onions and sprinkled a little brown sugar on it; then mixed it into the meat and rice mixture. Thanks Bea and other reviewers for generous advice.
* Percent Daily Values are based on a 2,000 calorie diet.
Sarma (Stuffed Cabbage)
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 204
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