Reviewed: Jan. 3, 2002

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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21 users found this review helpful

Reviewer:

TASHA156

Reviewed: Sep. 28, 2009

This recipe is excellent. I was looking for a recipe like the one my Polish aunt makes, and this one looked just right. I boiled my cabbage leaves in salted water with vinegar added, as some posters suggested. The recipe came together easily - the only time consuming part was getting out my meat grinder for the ham. I will definitely be making these again!

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9 users found this review helpful

Reviewer:

Ruth

Cooking Level: Expert

Living In: Milton, Wisconsin, USA

Reviewed: Jan. 22, 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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10 users found this review helpful

Reviewer:

MIKALISA

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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13 users found this review helpful

Reviewer:

CARBFUL

Reviewed: Jan. 7, 2010

I am friends with Ruth..I love this..This one is a KEEPER. Thanks for Sharing..:-)

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5 users found this review helpful

Reviewer:

Cooking Level: Intermediate

Home Town: Arlington Heights, Illinois, USA

Living In: Rolling Meadows, Illinois, USA

Reviewed: Sep. 14, 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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32 users found this review helpful

Reviewer:

Kim

Cooking Level: Intermediate

Home Town: Dacula, Georgia, USA

Reviewed: Mar. 28, 2009

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)

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51 users found this review helpful

Reviewer:

Jane

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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2 users found this review helpful

Reviewer:

Claire M

Reviewed: Aug. 6, 2009

This is the most delicious meal. My mom makes it for christmas every year and I request it for my birthday every year.

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3 users found this review helpful

Reviewer:

Stephanie

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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3 users found this review helpful