Bulgarian sour cabbage rolls, known as ‘Sarma‘, are stuffed with tender pork pieces, onions, and a blend of spices. The tangy cabbage leaves are wrapped around the pork filling, and the rolls are then gently baked (or slow-cooked) until perfectly tender. Comforting and full of flavor, SARMA makes a wonderful lunch or dinner during the colder autumn and winter months.
Ever tried sour cabbage? It’s a type of fermented cabbage – packed with all those good-for-you benefits – that’s a real staple across Southeastern Europe and the old Ottoman regions. Think Serbia, Bulgaria, Croatia, even Romania.
Whole cabbages (or just the leaves) are left to ferment in late autumn, ready to enjoy around Christmas in all sorts of ways – with rice and spices, with minced meat, or, like in this recipe, with pork baked in the oven. If you’re not quite sure what sour cabbage is, stick with me – I’ll walk you through it.
I picked up this recipe from my mother-in-law a few years ago, and it’s become a firm family favorite. Especially when the weather turns cold, this one always hits the spot. Let me show you how I make it.
Also check out this easy recipe for Tuscan Red Cabbage Soup with Beans.
Ingredients and Substitutions
- Sour cabbage leaves, large- from one large cabbage. Substitute with fresh green/white cabbage if you do not have sour cabbage.
- Pork shoulder, cut – in small, small pieces – or other meat cut with more fat on it.
- Spices – savory (a traditional Bulgarian spice), can be substituted with dried mint, thyme and/or oregano.
- Tomato paste – or canned tomatoes/fresh finely chopped tomatoes
- Sweet paprika
- Black pepper and salt to taste
- Olive oil – for sautéing. Or any type of vegetable oil.
- Onion – spring onion or yellow onions. Finely chopped.
What is sour cabbage?
Sour cabbage is a type of fermented cabbage enjoyed throughout Southeastern European and ex-Ottoman countries ( like Serbia, Bulgaria, Croatia, Romania, Turkey, Armenia, etc.). Cabbage gets fermented whole or just the leaves in a large pot filled with water and sea salt. A few vegetables are usually thrown in for more nutrient dense results.
The word ‘Sarma’ is from Turkish origin, meaning ‘wrapped’. ‘Sarma’ refers to a variety of meals – cabbage or vine leaves with different stuffing (rice, minced meat, chopped meat, a mix of the two, etc.).
How to make stuffed cabbage rolls?
1st: Sauté the meat and onions 1st. Add in all the spices and seasoning. Stir well to combine.
2nd: Then, stuff cabbage leaves with the pork pieces, roll inwards to prevent the rolls from falling apart. Arrange all rolls into a casserole with lid, bake in the oven and serve.
NOTE: I prefer to bake the leaves in a glass casserole with a lid. Also a large clay pot or Dutch oven would be suitable.
Stuffed sour cabbage (Sarma)
Equipment
- 1 Dutch oven/glass pot with lid
- 1 cooking pot with lid
- 1 cutting board with knife
Ingredients
- 700 g pork shoulder finely chopped
- 7-10 sour cabbage leaves, large
- 2 medium onions, chopped
- 3 tbsp. tomato paste
- 1 tsp. savory spice (mint or oregano)
- 1 tbsp. sweet paprika
- 4 tbsp. olive oil
- pinch of sea salt, optional
Instructions
Stuffing
- Chop onions and pork shoulder in small pieces. The smaller – the better. Sauté in preheated pan with olive oil for a few minutes (until meat changes color).
- Add spices (savory spice, paprika) and tomato paste (and salt). Sauté for a few additional minutes and remove from stove.
Rolls
- Open each sour cabbage leave and add 1-2 tbsp. of pork stuffing in the center. Fold inwards from each side and place into baking dish – folded side down.
- Repeat for remaining stuffing. Then, add a few tbsp. of water in the pan where meat was cooked (to gather all remaining spices) and pour onto cabbage rolls. 1/2 of cabbage rolls should be submerged in water.
- Cover with lid and bake for about 1 hour or until cooked through on 180 C/360F. Remove from stove and serve warm.
Notes
- Add water /broth in the dish to cover 1/2 of cabbage rolls.
- Bake with fan for about 10 minutes at the end (lid removed) to get cabbage leaves crispier on top.
Nutrition
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