~681 cal · 41g protein · 26g carbs · 45g fat (estimated, per serving)
🍽️
Cabbage rolls braised in a pot with smoked meat
🇷🇸 Šumadija (Belgrade)
Sarma is the heart of the Serbian slava feast and Christmas table, cooked in enormous pots and — everyone agrees — better on the second and third day. The soured whole cabbage (kiseli kupus) is what separates the real thing from an imitation.
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🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 6 —
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1 head whole soured cabbage (or blanched fresh cabbage + extra vinegar)
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1.5 lbs ground pork + beef
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1/2 cup rice (uncooked, for the filling)
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1 lb smoked pork ribs or smoked sausage (for the pot)
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2 onion
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4 cloves garlic
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2 tbsp sweet paprika
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3 tbsp tomato paste
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3 bay leaves
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3 tbsp neutral oil
Instructions
1
Mix the meat (or rice-walnut-mushroom filling), uncooked rice, sautéed onion and garlic, half the paprika, salt, and pepper.
2
Separate the sour cabbage leaves; trim the thick ribs. Roll a spoon of filling in each, tucking the ends.
3
Line a deep pot with shredded extra cabbage and the smoked meat. Pack the rolls in tight, seam-down, in layers.
4
Whisk the tomato paste and remaining paprika into water with bay; pour over to cover. Weight with a plate.
5
Braise very low 2.5 hours (45 minutes for the plant version). Rest overnight if you can — sarma is a dish that rewards patience twice.
Šumadija slava tradition.
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🌏 While it simmers — know your destination
📍
Šumadija (Belgrade). Where sarma is judged by the third-day reheat.
🗺️
Serbia. Slava feasts and cabbage rolls that improve for days.
🌍
Europe. Village recipes guarded for generations.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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