Sarma — Serbian Cabbage Rolls with Pork and Beef

The Serbian cousin of the Romanian sarmale — sour cabbage leaves wrapped around a filling of pork,
beef, and rice, layered in a pot with smoked meats and sauerkraut, and simmered low and slow. The
dish of every Serbian slava (family patron saint day) feast, Christmas Eve, and Paschal lunch.

FASTING LEVEL: Non-Fasting (pork, beef, smoked meats)

SERVINGS: 10
TIME: 4 hours

INGREDIENTS:
- 2 heads whole sour cabbage (kisela kupus) — from Serbian, Romanian, or Eastern European grocers
- 600 g ground pork (20% fat)
- 400 g ground beef
- 150 g smoked bacon, finely diced
- 150 g long-grain rice
- 3 large onions, finely diced
- 4 tablespoons lard or vegetable oil
- 2 tablespoons sweet paprika
- 1 tablespoon dried summer savory
- Salt and black pepper

For the pot:
- 400 g smoked spare ribs (or a smoked pork hock, or Serbian suvo meso)
- 300 g sauerkraut, chopped
- 2 tablespoons tomato paste
- 3 bay leaves
- 1 tablespoon sweet paprika
- 2 tablespoons lard
- 1.2 litres water

For serving:
- Mashed potatoes
- Full-fat sour cream
- Rye bread

METHOD:
1. Rinse sour cabbage heads. Carefully separate leaves. Trim the thick central rib of each flat.
2. Make filling: heat 2 tablespoons lard in a skillet. Sauté onions 10 minutes. Cool.
3. Rinse rice. Parboil in salted water for 5 minutes. Drain.
4. Combine pork, beef, bacon, rice, cooled onions, paprika, savory, salt, and pepper. Mix well with hands for 2-3 minutes.
5. Roll sarma: place 1-2 tablespoons of filling on the stem end of each leaf. Fold in sides, roll tightly into a cigar about 8 cm long. Tuck in the ends by pushing them into the roll with a finger — Serbian-style sealing.
6. Line a heavy Dutch oven with leftover cabbage scraps and half the sauerkraut. Add some of the smoked meat (ribs or hock).
7. Layer rolls seam-side down in circles, nestling pieces of smoked meat between layers, adding bay leaves.
8. Top with remaining sauerkraut.
9. In a small pan, heat 2 tablespoons lard. Stir in 1 tablespoon paprika and tomato paste. Cook 30 seconds. Whisk with water.
10. Pour over the sarma, adding more water if needed to barely cover the top layer.
11. Cover with a heatproof plate to submerge. Cover pot with lid.
12. Simmer on stovetop on low heat for 3 hours (or bake covered at 160C/325F for 3 hours). Do not stir; let the rolls be.
13. Uncover and rest 30 minutes.
14. Serve with mashed potatoes and sour cream.

NOTES:
- Serbian sarma differs from Romanian sarmale in details: slightly larger rolls, more generous smoked meat, summer savory instead of thyme. Both traditions are beloved.
- Sarma improves dramatically overnight. Make the day before for the best flavour.
- Traditional slava serving: sarma is placed at the centre of the table with the slavski kolac (the ritual bread). It is the most honoured dish.
- Freezes beautifully. Reheat from frozen in a 160C oven for 90 minutes.

NUTRITION (per 3 sarma, approximate):
Calories: 500 | Protein: 32 g | Carbohydrates: 28 g | Fat: 30 g | Fibre: 5 g