Serbian Sarma

This old Serbian dish has been popular for years and years, and as a result there are tens of different recipes for the “best sarma’’.
Total Time1 hr
Course: Main Course
Cuisine: Serbia
Keyword: Beef, chicken, Pork, rice
Servings: 8


  • 1 large head of sauerkraut
  • 1 kg mixed minced meat (700 g pork mince and 300 g beef mince)
  • A couple of dried pork ribs, smoked sausage
  • 200 ml Rice
  • 600 g onion
  • 3 cloves of garlic
  • Chicken
  • herb salt,

  • pepper
  • bay leaf
  • sweet and spicy paprika powder
  • Oil or lard


  • Heat the oil or lard in a pot and fry the finely chopped onion.
  • Once it gets a golden colour add chopped garlic, the mixed minced meat, rice.
  • Add the chicken and herb salt and pepper according to taste.
  • Also add a lot of sweet paprika powder and a bit of spicy paprika powder.
  • Stir and fry for 15 minutes. Once the meat is fried the next step is the rolling of sarmas.
  • Into each cabbage leaf place about a 2,5 spoonfuls of meat and continue doing so until you run out of the mixture.
  • Once you finish all the rolling, place two to three cabbage leaves on the bottom of the deeper pot and then begin packing the sarmas on across the pot.
  • In between each layer of cabbage rolls place pieces of the chopped pork ribs, smoked sausage, and a couple of bay leaves and peppercorn.
  • In pan, heat about two spoons of lard or oil, add the sweet paprika powder and then pour that over the sarmas.
  • Cover them with 2 to 3 leaves of cabbage, add as much water as necessary and leave to simmer.
  • Cook on stove for about 2 to 2 and a half hours on low heat. 

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