Serbian Stuffed Cabbage (Sarma)
Serbian sarma is a traditional stuffed cabbage dish featuring a savory filling of ground beef, pork, and rice, all baked on a bed of tangy sauerkraut.
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Instructions
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Start boiling water in a large pot; preheat the oven to 350 F.
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Remove the core from one head of cabbage, then steam it cut-side down in the boiling water, removing 22-23 large, softened leaves as they become pliable; reserve any remaining steamed cabbage.
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Trim the tough ribs from the softened cabbage leaves.
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In a large bowl, combine ground chuck, ground pork, raw rice, and dehydrated onion soup mix, adding a small amount of water to aid mixing.
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Set aside 3-4 whole cabbage leaves. Place about 1/4 cup of filling onto each remaining leaf, then fold the bottom and sides over the meat and roll tightly.
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Coarsely chop the non-reserved steamed cabbage and spread it on the bottom of a large casserole dish along with one jar of drained sauerkraut.
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Arrange the cabbage rolls, seam-side down, over the sauerkraut mixture.
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Cut 6 medium smoked ribs into pieces and distribute them among the cabbage rolls.
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Cover the rolls with the reserved whole cabbage leaves.
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Whisk together one can of tomato sauce and one can of tomato soup with enough water to create a pourable consistency, then pour over the rolls until level.
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Cover the dish and bake for 1 hour at 350 F.
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Reduce the oven temperature to 325 F and continue baking for 2 additional hours.
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Allow the sarma to rest for 20-30 minutes before serving with the smoked ribs.