Recipes and Cooking Tips

Authentic Serbian Sarma— Traditional Balkan Cabbage Rolls

Sedi Djentuh
Servings: 10 Total Time: 3 hrs 15 mins Difficulty: Beginner
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Sauté the onions in a cooking pan on medium heat for 2 minutes. Add the grated carrots and stir. Add the ground beef and pork and stir evenly. Season and pepper, sweet paprika and salt to taste. Add the egg to the sauce to bind all ingredients together. Add a half cup of water and a half cup of uncooked white rice. Stir and allow it to simmer for 2 minutes. Turn off the heat and set aside Trim the thick stem of the cabbage to make it easier to roll. Scoop one tablespoon of the ground meat sauce into one cabbage leaf and roll firmly. Set aside. Repeat until you roll all the ground meat. Brush the cooking pot with some oil and layer it with about 3 or more cabbage leaves. This prevents the cabbage rolls from sticking in the pot. Arrange the rolls on the cabbage leaves on the edges of the pot and add the smoked pork or beef ribs in the middle. Layer in the bay leaves and cover the contents of the pot with beef stock. Layer two more of the cabbage leaves on the rolls. Let it simmer for about 2.5hours on low heat. Check and add more broth or water occasionally. To make the roux, put the oil to heat and add the sweet paprika. Add 1 tablespoon of all-purpose flour and stir. Add a little water and mix until it reaches a smooth consistency. Add this mixture into the cabbage rolls pot, directly onto the meat in the middle. Allow the rolls to simmer for another 30 minutes. Serve and enjoy!

Sarma is one of Serbia’s most beloved traditional dishes — a comforting, hearty meal made of cabbage leaves stuffed with minced meat, rice, and aromatic spices, then slowly simmered in a rich beef stock. 

The word sarma comes from the Turkish word sarmak, meaning “to wrap” or “to roll,” which perfectly describes the dish’s signature preparation.

Each bite of sarma delivers a satisfying blend of tender cabbage, savory meat, and fragrant herbs, often enriched with smoked meats for a rustic flavor. It’s typically enjoyed during the colder months and is a must-have at family gatherings, holidays like Christmas and New Year’s, and festive occasions across Serbia and the Balkans.

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Sauté the onions in a cooking pan on medium heat for 2 minutes. Add the grated carrots and stir. Add the ground beef and pork and stir evenly. Season and pepper, sweet paprika and salt to taste. Add the egg to the sauce to bind all ingredients together. Add a half cup of water and a half cup of uncooked white rice. Stir and allow it to simmer for 2 minutes. Turn off the heat and set aside Trim the thick stem of the cabbage to make it easier to roll. Scoop one tablespoon of the ground meat sauce into one cabbage leaf and roll firmly. Set aside. Repeat until you roll all the ground meat. Brush the cooking pot with some oil and layer it with about 3 or more cabbage leaves. This prevents the cabbage rolls from sticking in the pot. Arrange the rolls on the cabbage leaves on the edges of the pot and add the smoked pork or beef ribs in the middle. Layer in the bay leaves and cover the contents of the pot with beef stock. Layer two more of the cabbage leaves on the rolls. Let it simmer for about 2.5hours on low heat. Check and add more broth or water occasionally. To make the roux, put the oil to heat and add the sweet paprika. Add 1 tablespoon of all-purpose flour and stir. Add a little water and mix until it reaches a smooth consistency. Add this mixture into the cabbage rolls pot, directly onto the meat in the middle. Allow the rolls to simmer for another 30 minutes. Serve and enjoy!
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Authentic Serbian Sarma— Traditional Balkan Cabbage Rolls

Author: Sedi Djentuh Cooking Method: Cuisine: Courses: ,
Difficulty: Beginner Prep Time 15 mins Cook Time 3 hrs Total Time 3 hrs 15 mins
Servings: 10
Best Season: Suitable throughout the year, Winter

Description

Sarma is one of Serbia’s most beloved traditional dishes — a comforting, hearty meal made of cabbage leaves stuffed with minced meat, rice, and aromatic spices, then slowly simmered in a rich beef stock. 
Background and Origin

The origins of sarma can be traced back to the Ottoman Empire, whose vast influence spread across the Balkans from the 14th to the 19th centuries. The Ottomans introduced many dishes featuring stuffed vegetables and wrapped leaves, including sarma, which was quickly embraced and adapted by the local Serbian population.

In Serbia, the dish evolved to reflect the country’s agrarian lifestyle and seasonal produce. During winter, when fresh vegetables were scarce, fermented cabbage or sauerkraut was used instead of grape leaves or fresh greens. This gave the Serbian version its distinct tangy flavor and made it ideal for preservation during cold months.

Over time, sarma became an essential part of Serbian culinary tradition, often prepared in large batches to serve big families or guests. Each region and often each family— has its own variation, with differences in seasoning, fillings, and cooking techniques. 

Despite these variations, the essence of sarma remains the same: warmth, comfort, and togetherness.

Ingredients

For the Roux

Instructions

Video

  1. How to Prepare Authentic Sarma

    1. Sauté the onions in a cooking pan on medium heat for 2 minutes. Add the grated carrots and stir. Add the ground beef and pork and stir evenly. Season and pepper, sweet paprika and salt to taste. 
    2. Add the egg to the sauce to bind all ingredients together.
    3. Add a half cup of water and a half cup of uncooked white rice. Stir and allow it to simmer for 2 minutes. Turn off the heat and set aside
    4. Trim the thick stem of the cabbage to make it easier to roll. 
    5. Scoop one tablespoon of the ground meat sauce into one cabbage leaf and roll firmly. Set aside. Repeat until you roll all the ground meat. 
    6. Brush the cooking pot with some oil and layer it with about 3 or more cabbage leaves. This prevents the cabbage rolls from sticking in the pot. Arrange the rolls on the cabbage leaves on the edges of the pot and add the smoked pork or beef ribs in the middle.
    7. Layer in the bay leaves and cover the contents of the pot with beef stock. Layer two more of the cabbage leaves on the rolls.
    8. Let it simmer for about 2.5hours on low heat. Check and add more broth or water occasionally. 
    9.  To make the roux, put the oil to heat and add the sweet paprika. Add 1 tablespoon of all-purpose flour and stir. Add a little water and mix until it reaches a smooth consistency. Add this mixture into the cabbage rolls pot, directly onto the meat in the middle. 
    10. Allow the rolls to simmer for another 30 minutes. 
    11. Serve and enjoy!
    Video credit: Cooking Frog–YouTube

Note

Tips for Making Serbian Sarma

  • Ensure not to overfill the rolls as the rice expands as it cooks.
  • For an ideal flavor, use fermented sauerkraut cabbage
  • For added flavor, serve the serma the next day instead!
  • Use water to cover the contents of the pot before simmering if you don’t have beef stock.

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Authentic Serbian Sarma is a symbol of heritage, patience, and celebration. Whether you enjoy it at a festive table or a quiet family dinner, sarma carries the soul of Serbian hospitality and the timeless flavors of the Balkans, lovingly passed down through generations.

Happy cooking!

Keywords: sarma
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