Sarma is basically a Serbian Stuffed Cabbage served usually for the holidays. This is a small recipe for most people, tho we’ve made upwards of 80 for our family’s Christmas Dinner. Give these a try and you’ll make them part of your holiday tradition too!
Makes 6 servings of Serbian Sarma
Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours, 30 minutes
- 1 large Head Cabbage, 3 to 4 pounds
- 1/2 loaf Dry White Bread
- 1 pound Ground Pork
- 1/2 pound Ground Chuck
- 1 teaspoon Salt
- 1 teaspoon Paprika
- 1/2 teaspoon Black Pepper
- 2 large Eggs, well beaten
- 1 (32-ounce) jar Sauerkraut, rinsed and drained
- 1 large Hamhock or pieces of Smoked Butt
- 1 packet of Onion Soup Mix
- 6 tablespoons Canola Oil
- 4 tablespoons All-Purpose Flour
- One day prior to serving, cut the core out of the cabbage and salt the cavity. Place cabbage in large pot of boiling water. Cover, turn off heat and let stand 15-20 minutes. Separate leaves, cutting out any large veins.
- Mix together pork, beef, salt, paprika, pepper, and eggs. Place 1 tablespoon on each cabbage leaf and roll up.
- Place half the sauerkraut in a Dutch oven or pot with a cover. Place ham or smoked butt on top of that, add the sarms and top with the remaining sauerkraut, tomato sauce and enough water to cover. Bring to a boil and reduce heat. Cover and cook 1 hour.
- Make a zafrig by combining oil and flour in a small skillet, stirring constantly until mixture thickens and turns light brown. Add some of the cooking liquid and stir until smooth. Add this thickener to the sarma in the pot. Mix thoroughly and cook 1 more hour.
- Sarma freeze well cooked or uncooked.