Reviewed: Mar. 18, 2012

My grandmother who was ethnic German, Danauschwaben from Semln made Serbian Sarma. A family favorite of ours. She added a little dill or marjoram, one or the other, and used straight pork, no beef. We always serve sarma with thin sliced, salted cucumbers with garlic, black pepper, fresh dill, a little vinegar and sour cream and fresh rye bread with sweet butter

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Reviewer:

derlogi

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Cooking Level: Expert

Home Town: Anaheim, California, USA

Living In: Singapore, Central Region, Singapore

Reviewed: Jan. 31, 2012

My family is Serbian and has been using an old family recipe for years. Recently, I misplaced the recipe and couldn't get ahold of my aunt . . . this recipe is identical to our traditional recipe, minus the tomatoes. When I make it, I don't use the tomatoes, but it is delicious either way!

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Reviewer:

lastovich82

Reviewed: Nov. 17, 2011

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.

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Reviewer:

gbv239

Reviewed: Oct. 23, 2011

Tasted just like my Polish grandma used to make. Delicious! Don't skip freezing the cabbage or leaves will tear when you wrap the mixture.

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Reviewer:

Deanna

Reviewed: Jul. 24, 2011

This was soooo good! I parboiled the cabbage to make leaves pliable. Substituted 1 lb turkey sausage for ham and pork. Layered in my crockpot cooked on high for one hour and 5 more hours on low. It is the best I've had!

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Reviewer:

KathyAdams

Reviewed: Jun. 11, 2011

This was super yummy. I couldn't find any ground ham so I just used ground beef and pork. I used a few garlic cloves instead of powder. I also added a ham hock to the pot. It came out delicious! oooh and there is an ethnic grocery store in my neighborhood so I just bought picked whole cabbage leaves which added great flavor and saved me a lot of work!

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Reviewer:

monibush

Reviewed: May 26, 2011

This is one of my favorite dishes, but I doing it differently. I use 1 lb ground lamb, 1 cup Arborio rice, diced garlic, paprika. Mix it thoroughly. Separate the cabbage leaves (this uses about 2 heads) in whatever way works best for you. Pare the thick vein. Put a spoonful of the lamb mixture in the center of the leaf. Fold and roll. Place in a stock pot with chicken broth. There should be enough stock to go to the top of the rolls. Cover & boil. Turn down to simmer for about 3 hours. 1 tablespoon of sour cream goes on top of one cabbage roll. Good leftovers, too.

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Reviewer:

tsprague1

Reviewed: Apr. 13, 2011

I'm so glad I found this recipe. My mother-in-law had taught me how to do them, but I had forgot. I made my rolls with just ground beef and I added tomato sauce and some spaghetti sauce. My husband loved them!!!..I will be making them again tonight.

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