Sarmi with Minced Meat and Sauerkraut

Sarmi are round or oblong balls made of vine or cabbage leaves with filling made of minced meat and rice.
Course: Main Course
Cuisine: Bulgaria
Keyword: cabbage leaves, Pork, rice
Servings: 5


  • 3 tbsp oil
  • 6 spring onions, chopped
  • 1 tsp heaped paprika
  • 300 g minced veal
  • 300 g minced pork
  • 200 g rice
  • 1 tbsp freshly chopped parsley
  • 1 tbsp freshly chopped mint
  • salt
  • black pepper
  • 32 Cabbage/Vine leaves
  • 240 ml plain yogurt
  • 25 g melted butter
  • extra paprika


  • Heat the oil in a large saucepan then add the onions and fry, stirring, for 5 minutes until softened.
  • Add the paprika, meat, rice, mint, parsley and salt, mix well then pour in enough boiling water to just cover the mixture.
  • Bring to the boil then reduce the heat and simmer for 5 minutes.
  • Place the vine leaves in a large mixing bowl and cover with boiling water.
  • Boil off any remaining liquid from the rice mixture if necessary then place one teaspoonful of the meat mixture on each vine leaf.
  • Roll the leaves up into little parcels and arrange, seam side down in a wide saucepan.
  • Gently pour 360ml/12fl.oz. of hot water over the parcels, bring to simmering point then cover and simmer on a low heat for about 30 minutes.
  • When almost ready, mix some extra paprika into the melted butter.
  • Carefully transfer the parcels to a serving dish using a slotted spoon then pour the melted butter mixture and yogurt over the top.
  • Serve immediately.

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