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Reviewed: Sep. 23, 2008

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!!

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Kim

	Cooking Level: Intermediate Home Town: Dacula, Georgia, USA
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Reviewed: Sep. 17, 2008

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. :)

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Robin83

	Cooking Level: Intermediate Living In: Winnipeg, Manitoba, Canada
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Reviewed: Jun. 8, 2007

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.

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Reviewer:

CARBFUL


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Reviewed: Apr. 25, 2007

This was a fantastic recipe. I cooked it for my husband and he was over the moon - even said it was better than his mums!! I just added some rashers of bacon laid on the top of each roll while they were cooking. Thanks!

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Claire M


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Reviewed: Oct. 14, 2006

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

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LITTLECHILE

	Cooking Level: Intermediate Home Town: Penticton, British Columbia, Canada Living In: Cabo San Lucas, Baja California Sur, Mexico
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Reviewed: Jun. 23, 2006

I love this stuff.

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David


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Reviewed: Jun. 24, 2005

I add Vegeta and sometimes use grape leaves instead of cabbage when cabbage isn't in season. Instead of garlic powder, I use real garlic. Then I slice tomatoes to place on each layer and not use the tomato juice.

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WENDIGOWILD


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Reviewed: Aug. 18, 2003

This sarma is called sarmale,and it is made mostly in Romania.

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Reviewer:

ENIKO


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Reviewed: Jul. 15, 2003

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.

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Reviewer:

TASHA156


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Reviewed: Jul. 13, 2003

This ethnic recipe is awesome! I just used ground beef and put ham hocks in the slow cooker! I didn't add the tomato! The key thing is to improvise! But, the slow cooker is a miracle!

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MIKALISA


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Reviewed: May 30, 2003

My husband liked this better than I did...but then his Mom used to make cabbage rolls. Because there are only the two of us to feed, I always cut back recipes. For this reason, I left out the rice, and mixed together 1/2 lb ground beef and 1/2 of a polish sausage and added the seasonings as given in recipe. I have to say it looked and tasted like an old-world recipe! Thx Bea...

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Reviewer:

XMASRED

	Cooking Level: Intermediate Living In: Port Angeles, Washington, USA
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