How To Make Sarma – The Ultimate Balkan Stuffed Cabbage Rolls Recipe

Sarma is a beloved dish across the Balkans, Eastern Europe, and parts of the Middle East, featuring cabbage leaves stuffed with a savoury mixture of minced meat, rice, and herbs, then slowly simmered until tender and deeply flavourful. This dish is a staple at family gatherings, festive celebrations, and cosy winter meals, representing warmth, tradition, and hospitality in every bite. In this recipe guide, you’ll learn how to make authentic homemade Sarma, with practical tips and calorie insights for mindful cooking.

What makes Sarma so special is its rich, comforting flavour paired with its connection to cultural identity. Each region has its variation – some include smoked meats for extra depth, while others add tomato sauce or sour cream for richness. Despite these differences, Sarma always reflects home-cooked care and centuries-old techniques passed down through generations, making it a dish that unites families and communities.

If you’re looking to explore Eastern European cuisine or prepare a hearty meal that’s both satisfying and nourishing, Sarma is the perfect choice. It proves that with simple ingredients – cabbage, meat, rice, and spices – you can create a dish that feels luxurious, filling, and deeply rooted in tradition without complex preparation.

Read here how to make Cevapi

BOOK YOUR TRAVEL INSURANCE

Two of our favorite travel insurance: Heymondo Vs Safetwing cheapest travel Insurance. You can get for $135 USD your Heymondo Travel Insurance with Heymondo discount code valid for 90 days. Read our full comparison of Genki vs Safetywing Travel Insurance Review and the comparison Heymondo vs Genki

Best Time To Eat

Sarma is best enjoyed as a hearty lunch or dinner, especially during colder months when you crave a warming, protein-rich meal that keeps you full and energised.

How To Partner

Serve your Sarma with a side of creamy mashed potatoes or crusty bread to soak up the savoury juices, and pair it with a glass of dry red wine such as Cabernet Sauvignon or a light lager to complement its robust, comforting flavours.

One controversial understanding is the debate over whether cabbage rolls originated in the Balkans, the Middle East, or Eastern Europe. Each region claims Sarma as part of its national culinary heritage, leading to spirited discussions about cultural ownership, authenticity, and naming conventions in global food history.

Another point of debate lies in health perceptions. While Sarma is rich in protein and fibre, some critics argue that traditional recipes can be high in saturated fat and sodium, especially when made with fatty meats or smoked products. Modern cooks often seek lighter versions with lean meats or vegetarian fillings, sparking debate among purists who believe traditional recipes should remain untouched to preserve cultural identity.

Finally, there is tension about serving Sarma with or without sauce. Some prefer it simmered in tomato-based sauce for tanginess and moisture, while others argue true Sarma relies solely on fermented cabbage flavour without dilution. This debate reflects broader discussions about how regional differences are respected or overlooked when dishes are adapted globally, especially in restaurants catering to broader audiences rather than specific cultural traditions.

How to Make Sarma

Sarma Recipe Ingredients

For the Filling:

1 lb (450g) ground beef or a mix of ground beef and pork
1/2 cup uncooked rice
1 large onion, finely chopped
2 cloves garlic, minced
1/2 teaspoon paprika
1/2 teaspoon ground black pepper
1 teaspoon salt
1 tablespoon fresh parsley, chopped
1 egg (optional, helps bind the filling)
For the Cabbage Rolls:

1 large head of pickled cabbage (sauerkraut) or fresh cabbage
4 cups chicken or beef broth
1-2 bay leaves
1 tablespoon vegetable oil
For the Sauce:

1 cup tomato sauce or crushed tomatoes
2 tablespoons tomato paste
1 tablespoon vegetable oil
Salt and pepper to taste

Get the best deals for your home and kitchen needs

Step By Step How to Make Sarma

Prepare the Cabbage

If using a pickled cabbage head, carefully separate the leaves and rinse them under cold water to reduce the sourness.
If using fresh cabbage, bring a large pot of water to a boil. Core the cabbage and blanch it in boiling water for about 10 minutes to soften the leaves. Carefully separate the leaves.

Prepare the Filling

In a large bowl, combine the ground meat, uncooked rice, chopped onion, minced garlic, paprika, ground black pepper, salt, parsley, and egg (if using). Mix well until all ingredients are thoroughly combined.

Stuff the Cabbage Leaves

Place a heaping tablespoon of the filling mixture in the center of each cabbage leaf. Fold the sides of the leaf over the filling and roll it up tightly from the stem end.

Assemble the Sarma

In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add a few cabbage leaves to the bottom of the pot to prevent sticking. Place the stuffed cabbage rolls seam-side down in the pot, arranging them in layers. Add the bay leaves between the layers.

Prepare the Sauce

In a bowl, mix the tomato sauce or crushed tomatoes, tomato paste, vegetable oil, salt, and pepper. Pour the mixture over the cabbage rolls.

Cook the Sarma

Pour enough broth over the cabbage rolls to cover them completely. Bring to a simmer over medium heat, then reduce the heat to low, cover the pot, and let it simmer gently for 1.5 to 2 hours, or until the cabbage is tender and the filling is cooked through. Check occasionally and add more broth if needed.

Serve

Remove the bay leaves and serve the Sarma hot, along with some of the cooking liquid. Sarma pairs well with mashed potatoes, crusty bread, or a dollop of sour cream.

Tips To Make Sarma

Pickled cabbage gives Sarma a traditional tangy flavor, but if you can’t find it, fresh cabbage works well too. Adding an egg to the filling helps bind the ingredients together, making the rolls easier to handle.

Using a few cabbage leaves at the bottom of the pot helps prevent the Sarma from burning or sticking. For a richer flavor, you can add a few slices of smoked bacon or ham hock to the pot while cooking.

How Many Calories Have Sarma

Ground Meat (1 lb): 800 calories
Uncooked Rice (1/2 cup): 100 calories
Onion (1 large): 60 calories
Garlic (2 cloves): 10 calories
Pickled Cabbage (1 head): 100 calories
Tomato Sauce (1 cup): 80 calories
Tomato Paste (2 tablespoons): 30 calories
Vegetable Oil (3 tablespoons total): 360 calories
Egg (1, optional): 70 calories
Total Calories for the Batch: Approximately 1,610 calories (without egg) to 1,680 calories (with egg)

Calories per Serving: Approximately 160-170 calories per serving