One of the most popular winter dishes in Croatia is the tasty stuffed rolled cabbage leaves known as Sarma.
Sarma is a winter staple and is also traditionally served on New Year’s. It is one of those dishes that gets better the longer it has been in the fridge and can be last days.
There are many variations of sarma and how to cook it. Check out this great recipe from Croatian chef Slavko Večerić.
Sour cabbage – 1 (large)
Minced pork – 800 g
Minced beef – 200 g
Onion – 2
Garlic – 3 cloves
Ground sweet pepper – 1 teaspoon
Rice – 150 g
Pancetta – 100 g
Flour – 50 g
Egg – 1
Salt & pepper
1. Dice the onions and in a small pan heat oil and start to fry them, add the garlic.
2. In a bowl put the meat, add salt, pepper, rice, chopped diced pancetta, sweet pepper, egg, parsley and mix well together. Add the onions and garlic and mix again.
3. Remove the core of the sour cabbage and remove the leaves from the head. Chop the head into strips.
4. In a pot put water and heat and place the chopped cabbage head on the bottom with some pancetta.
5. Time to fill the cabbage leaves (wash them) and fill with meat and roll, tucking in the ends (see video – 3:45 mark).
6. Place the filled cabbage rolls on top of the shredded cabbage head and pancetta in the pot. Put rest of shredded cabbage on top, add more pancetta, ground sweet pepper and cover with water.
7. Cover the pot and when it starts to boil turn the heat right down and cook for a further 2-2.5 hours.
8. In a small pan heat up some oil (or lard), add the flour and mix till golden brown, add some more ground sweet pepper. Keep stirring and remove from heat. Add cold water and cook for a little bit more. Pour onto cabbage rolls and cook for a further 10 mins.
9. Sarma is ready. Serve with mashed potatoes.