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Nutrition Facts
Serving Size 1 (401g) Recipe makes 4 servings
Calories 226
Calories from Fat 46		(20%)
Amount Per Serving		%DV
	Total Fat 5.2g	7%
	Saturated Fat 2.0g	10%
	Monounsaturated Fat 1.9g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.0g
Cholesterol 58mg		19%
Sodium 99mg		4%
Potassium 835mg		23%
Total Carbohydrate 28.3g		9%
	Dietary Fiber 5.8g	23%
	Sugars 9.3g
Protein 18.3g		36%
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Sarma - Bosnian Stuffed Cabbage Leaves

Recipe #367869 | 3½ hours | 30 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: IronChefZahra
Apr 25, 2009

There are different versions of this recipe from all over the Balkans. You may be able to get sour cabbage from an Eastern European market; if not, you can boil the cabbage heads until soft enough to work with (the dish will taste slightly different - maybe add some vinegar to the broth). It is a very filling dish! Don't worry about leftovers, they taste just fine reheated (use the stove, not the microwave)!

SERVES 4 -6 (change servings and units)

Ingredients

2 lbs sour cabbage leaves (or one large head)
10 ounces ground veal (beef or lamb may be used if you prefer)
1/3 cup rice
1 medium onion, finely minced
salt and pepper
paprika
beef stock or water
butter and sour cream, to serve

Directions

1
Separate the cabbage leaves, being careful not to tear them.
2
Mix meat, rice, onion, salt, pepper, and paprika.
3
Place about a tablespoon or more (use your own judgment based on the size of the leaves) of the meat mixture into each cabbage leaf, near its base.
4
Begin rolling the leaf from the base into a thick cylinder, tucking in the sides after the first "roll."
5
Layer the cylinders tightly into a medium-sized or large pot.
6
Cover the sarma with beef stock or water (I find that if you use water, it makes its own broth anyways with the meat as it cooks).
7
Cover the pot, bring to a boil, and simmer for at least three hours.
8
Serve with butter and sour cream, with or without some of the cooking liquids according to your preference.
9
*Boiled potatoes are often eaten with sarma, and they go quite well together.