Sarma (Stuffed Cabbage) Recipe
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Sarma (Stuffed Cabbage)

By: Bea  
"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."

Rating: This weblink has been rated 17 times with an average star rating of 4.5 Read Reviews (15)

Rate/Review | 437 people have saved this

What to Drink?

Wine Riesling
Prep Time:
15 Min
Cook Time:
3 Hrs
Ready In:
3 Hrs 15 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 6 servings
 

Ingredients

  • 1 pound lean ground beef
  • 1/2 pound ground pork
  • 1/2 pound ground ham
  • 1 cup uncooked long-grain white rice
  • 1 onion, finely chopped
  • 1 egg
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon coarse ground black pepper
  • 1 pound sauerkraut
  • 1 cup tomato juice
  • water to cover

Directions

  1. Place cabbage in the freezer for a few days. The night before making the rolls, take it out to thaw.
  2. In a large bowl, combine the beef, pork, ham, rice, onion, egg, garlic powder, salt and pepper. Mix well. Form meat mixture into oblong balls, using 1/2 cup of the mixture at a time. Then, wrap a cabbage leaf around each ball.
  3. Spread the sauerkraut in the bottom of a large pot, then layer cabbage rolls on top, placing them seam-side down. Pour tomato juice over rolls, then add enough water to cover. Bring to a boil, then reduce heat to low and simmer for about 3 hours, adding more water as necessary.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 535 | Total Fat: 28.9g | Cholesterol: 152mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 14, 2006 by LITTLECHILE 
Usually for sarma you use a sour cabbage but since I didn't have one I added about 4 tbsp of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 15, 2003 by TASHA156 
Great eastern european sarma recipe!! Thank you. I changed it a bit by leaving out the ham... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 23, 2008 by Kim 
Great recipe!! As suggested, I parboiled the cabbage head with a bit of vinegar instead of... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 18, 2003 by ENIKO 
This sarma is called sarmale,and it is made mostly in Romania. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 31, 2009 by Jane 
My Grame made Sarma on a regular basis. She was born in Chabar (now Yugoslavia) & is... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 8, 2007 by CARBFUL 
Elderly neighbors and best friend loved it and requested more! Changes: followed other... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 13, 2003 by MIKALISA 
This ethnic recipe is awesome! I just used ground beef and put ham hocks in the slow cooker! ... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 17, 2008 by Robin83 
I love Sarma. This recipe is pretty good, my mother in law uses barley instead of rice. Just a... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 30, 2003 by XMASRED 
My husband liked this better than I did...but then his Mom used to make cabbage rolls. ... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 24, 2005 by WENDIGOWILD 
I add Vegeta and sometimes use grape leaves instead of cabbage when cabbage isn't in season.... MORE

 
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