Sarma

Sarma is Serbia's most beloved winter comfort dish — cabbage leaves stuffed with spiced ground meat and rice, slow-braised in a pot layered with smoked ribs. Every Serbian household has its own version, often passed down through generations. The dish is traditionally made in large quantities for slava celebrations and family gatherings, and it actually improves over two or three days of reheating.

Serves: 6

Ingredients

• 1 large head fermented sour cabbage (kiseli kupus), leaves separated
• 500g (1 lb) ground pork
• 200g (7 oz) ground beef
• 120g (¾ cup) short-grain white rice, uncooked
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 2 tbsp lard or sunflower oil
• 1 tsp sweet paprika
• ½ tsp hot paprika
• Salt and black pepper to taste
• 300g (10 oz) smoked pork ribs or bacon
• 400ml (1⅔ cups) tomato passata
• 2 bay leaves

Instructions

1. Sauté the onion and garlic in lard over medium heat for 8 minutes until soft and golden.
2. Combine ground pork, beef, uncooked rice, sautéed onion, both paprikas, salt, and pepper in a bowl. Mix thoroughly.
3. Lay a cabbage leaf flat and place 2–3 tablespoons of filling near the base. Fold the sides in and roll tightly into a compact cylinder. Repeat until filling is used.
4. Line the bottom of a heavy pot with any torn cabbage leaves and half the smoked ribs.
5. Arrange the sarma rolls snugly in a single layer, seam-side down. Add remaining ribs on top.
6. Pour tomato passata over everything, add bay leaves, and add enough water to just cover.
7. Bring to a boil, then reduce heat to the lowest setting. Cover and simmer for 2 hours, checking occasionally and adding water as needed.
8. Rest for 15 minutes before serving with crusty bread and sour cream.

Cook's Notes: Fermented sour cabbage (kiseli kupus) is essential — fresh cabbage will not give the correct tangy flavor. If sour cabbage is unavailable, blanched fresh cabbage can be used but the dish will be milder. Sarma freezes exceptionally well.