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Brief Overview
Sarma is one of those dishes that feels like home cooking even before you take the first bite. It is a staple in Bosnia and Herzegovina, often served during family gatherings and festive occasions, where its aroma alone can fill a room with anticipation.
The dish consists of cabbage leaves wrapped around a savoury filling, then simmered slowly until everything blends together. It is hearty and generous, offering comfort during cold months yet welcomed throughout the year.
Sarma has a way of bringing people to the table. Whether served as part of a celebration or an ordinary meal, the rolls come with a warmth that goes beyond flavour, carrying a sense of patience and tradition in every portion.
Want to dive deeper into Bosnian Cuisine? Don’t miss our post on 10 Traditional Bosnian Foods to Try
What Is Sarma?
Sarma is made by wrapping sour cabbage leaves around a mixture of minced meat, rice, and seasonings, which are then cooked gently in a rich sauce. The word itself comes from a term that means to wrap, and that is exactly what the dish is about.
The rolls are arranged tightly in a pot, covered with a thin layer of sauce, and left to cook until tender. This slow method allows the flavours to deepen, so by the time the dish is ready, the cabbage is soft and the filling is savoury and full.
Although meat is the most common filling, there are also versions without meat that use grains and vegetables instead. Each household adjusts the recipe to taste, which is why no two plates of Sarma are exactly the same.
Ingredients and Taste
The main ingredient is pickled cabbage, chosen for its soft leaves and gentle acidity. These leaves are wrapped around a filling that usually includes minced beef or lamb, rice, onions, and herbs such as parsley or dill.
The rolls are cooked in a tomato based sauce that sometimes includes smoked meats, giving an added depth of flavour. The long cooking time helps the cabbage absorb all the flavours from the sauce and the filling.
When you take a bite of Sarma, the first taste is tangy from the cabbage, followed by the rich meat filling and the soft texture of rice. It is both tender and bold, with every layer of the roll bringing a little more complexity.
A Taste of History
Sarma has deep roots in the Balkans, and in Bosnia and Herzegovina it has become a dish that feels inseparable from the culture. It was influenced by Ottoman cuisine but developed its own identity over the centuries.
In the past, families made Sarma during the winter when preserved cabbage was abundant. It became a dish that could be prepared in large quantities, keeping well and feeding a table full of people without fuss.
Today, it continues to be part of everyday life and special occasions. Served hot with bread or mashed potatoes, it represents a way of cooking that values time, care, and the simple act of bringing people together.
Sarma is more than just a stuffed cabbage roll. It is a dish that tells the story of a region shaped by different traditions yet bound by a love for slow cooked meals that bring everyone around one table.
How to Make Sarma (Stuffed Cabbage Rolls)
Sarma is a classic dish from Bosnia and Herzegovina with tender cabbage leaves wrapped around a savoury filling of minced meat, rice and spices, all slow cooked in a tangy broth. The result is a comforting and hearty meal that gathers deep flavour as it simmers. See the recipe card at the bottom for printable directions
Ingredients
For the cabbage and filling
- 1 large head of pickled cabbage (or fresh cabbage blanched, see tips)
- 500 g minced beef
- 250 g minced pork
- 150 g short grain rice (rinsed)
- 2 medium onions (finely chopped)
- 3 garlic cloves (finely chopped)
- 1 egg
- 2 tsp paprika (sweet)
- 1 tsp ground black pepper
- 2 tsp salt
- 1 tbsp fresh parsley (chopped)
For layering and cooking
- 150 g smoked bacon or smoked ribs (for layering)
- 2 bay leaves
- 1 tbsp tomato paste
- 750 ml beef stock or water
Cooking Instructions
Step 1: Prepare the cabbage leaves
If using pickled cabbage, separate the leaves carefully and rinse off excess brine. If using fresh cabbage, blanch whole leaves in boiling water for 2–3 minutes until pliable. Drain and set aside while preparing the filling.
Step 2: Make the filling
In a large bowl, combine minced beef, minced pork, rinsed rice, chopped onions, chopped garlic, parsley, paprika, salt, pepper and the egg. Mix with clean hands until the mixture becomes uniform. Move on to rolling the cabbage.
Step 3: Fill and roll
Lay one cabbage leaf flat. Place about two tablespoons of filling near the stem end, fold the sides over and roll tightly towards the tip, tucking in the edges so the filling is sealed. Repeat with the remaining leaves.
Step 4: Line the pot
At the base of a large heavy pot, place any torn or leftover cabbage leaves. Scatter some smoked bacon pieces over them. This adds flavour and prevents sticking. Continue with the next step.
Step 5: Arrange the rolls
Neatly layer the cabbage rolls in a circular pattern, seam side down. Place any remaining smoked bacon between layers for extra depth of flavour. Once all rolls are arranged, add the bay leaves.
Step 6: Prepare the cooking liquid
In a jug, mix beef stock with tomato paste until dissolved. This mixture will form the cooking broth that enriches the rolls as they simmer. Move on to adding the liquid.
Step 7: Pour and weigh down
Pour the prepared broth over the cabbage rolls until just covered. If needed, top up with water. Place a heatproof plate on top of the rolls to keep them submerged as they cook.
Step 8: Simmer slowly
Cover the pot with a lid and cook on a very gentle simmer for 2 to 2½ hours. Avoid stirring to prevent breaking the rolls. During this time the flavours will blend and the cabbage will soften beautifully.
Step 9: Rest and reheat
Once cooked, let the pot sit for 20 minutes before serving. This resting time helps the rolls hold their shape. Proceed to serving.
Final step: Serve
Serve Sarma hot with crusty bread or mashed potatoes. Spoon some of the rich broth over each portion. Traditionally, a dollop of sour cream adds a cooling finish.
Variations and substitutions
- Substitute smoked bacon with smoked turkey or beef for a halal version.
- If pickled cabbage is unavailable, fresh cabbage blanched in salted water with a little vinegar makes a good alternative.
- Lamb can replace pork for a different regional flavour.
- Add a pinch of chilli flakes for a spicier touch.
Cooking Tips for Perfect Sarma
- Pickled cabbage leaves give the dish its authentic tang; prepare fresh cabbage with brine if you cannot source it.
- Roll the leaves tightly but not too firm so the rice has room to expand while cooking.
- Keep the simmer gentle and steady for even cooking.
- The dish tastes even better when reheated the next day as the flavours deepen.
Bosnian Sarma (Stuffed Cabbage Rolls)
Ingredients
For the cabbage and filling
- 1 large head of pickled cabbage or fresh cabbage blanched, see tips
- 500 g minced beef
- 250 g minced pork
- 150 g short grain rice rinsed
- 2 medium onions finely chopped
- 3 garlic cloves finely chopped
- 1 egg
- 2 tsp paprika sweet
- 1 tsp ground black pepper
- 2 tsp salt
- 1 tbsp fresh parsley chopped
For layering and cooking
- 150 g smoked bacon or smoked ribs for layering
- 2 bay leaves
- 1 tbsp tomato paste
- 750 ml beef stock or water
Instructions
- If using pickled cabbage, separate the leaves carefully and rinse off excess brine. If using fresh cabbage, blanch whole leaves in boiling water for 2–3 minutes until pliable. Drain and set aside while preparing the filling.
- In a large bowl, combine minced beef, minced pork, rinsed rice, chopped onions, chopped garlic, parsley, paprika, salt, pepper and the egg. Mix with clean hands until the mixture becomes uniform. Move on to rolling the cabbage.
- Lay one cabbage leaf flat. Place about two tablespoons of filling near the stem end, fold the sides over and roll tightly towards the tip, tucking in the edges so the filling is sealed. Repeat with the remaining leaves.
- At the base of a large heavy pot, place any torn or leftover cabbage leaves. Scatter some smoked bacon pieces over them. This adds flavour and prevents sticking. Continue with the next step.
- Neatly layer the cabbage rolls in a circular pattern, seam side down. Place any remaining smoked bacon between layers for extra depth of flavour. Once all rolls are arranged, add the bay leaves.
- In a jug, mix beef stock with tomato paste until dissolved. This mixture will form the cooking broth that enriches the rolls as they simmer. Move on to adding the liquid.
- Pour the prepared broth over the cabbage rolls until just covered. If needed, top up with water. Place a heatproof plate on top of the rolls to keep them submerged as they cook.
- Cover the pot with a lid and cook on a very gentle simmer for 2 to 2½ hours. Avoid stirring to prevent breaking the rolls. During this time the flavours will blend and the cabbage will soften beautifully.
- Once cooked, let the pot sit for 20 minutes before serving. This resting time helps the rolls hold their shape. Proceed to serving.
- Serve Sarma hot with crusty bread or mashed potatoes. Spoon some of the rich broth over each portion. Traditionally, a dollop of sour cream adds a cooling finish.
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