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Traditional Serbian Sarma in Sour Cabbage Leaves
Step 1 of 7
Serbia
3 hours 50 minutes
Serves 6
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Traditional Serbian Sarma in Sour Cabbage Leaves
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Step 1 of 7
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Trim the thick ribs from the sour-cabbage leaves and rinse only if excessively salty.
Ingredients quick view
1 large head sour cabbage, 18 to 20 leaves separated
600 g ground pork
250 g ground beef
80 g short-grain rice, rinsed
1 large onion, finely chopped
2 tablespoons lard or sunflower oil
1 tablespoon sweet paprika
1 teaspoon black pepper
1 1/2 teaspoons salt
300 g smoked pork ribs or bacon
400 g shredded sour cabbage
2 bay leaves
300 ml tomato passata
700 ml water or light stock
Tips quick view
Allow the sarma to sit for a few minutes before serving to enhance the flavors.
Serve with a dollop of sour cream for added creaminess.
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