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Fork and knife holding up bite of cabbage roll
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Stuffed Cabbage Rolls Sarma Recipe

This delicious European comfort food is easy to make and always filled with slowly cooked rich flavor. A fermented cabbage leaf is stuffed with meat and rice then cooked slow and low to make the ultimate comfort food meal.
Course Main Course
Cuisine Bulgarian
Keyword Cabbage Rolls, Sarma
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 4
Calories 480kcal
Author Katie Hale

Equipment

  • Mixing bowls
  • Cutting board
  • Knife
  • Large stockpot with lid
  • Medium saucepan

Ingredients

For Sarma Rolls

  • 8 whole cabbage leaves large
  • 1 lb ground beef
  • 2 tbsp Vegeta all purpose seasoning
  • ¼ cup white onion minced
  • 2 garlic cloves minced
  • ½ tbsp black pepper
  • 1 cup rice soaked

For Topping Sarma Rolls

  • 1 tbsp vegetable oil
  • 2.5 tbsp Vegeta all purpose seasoning
  • 1 cups shredded sauerkraut
  • 3 garlic cloves chopped
  • 4 pieces bacon
  • ½ tbsp sweet paprika
  • cup fresh parsley minced
  • ½ tbsp black pepper
  • 2 cups beef broth
  • 2 cups water

For Tomato Roux

  • 4 tbsp tomato sauce
  • 1.5 tbsp water
  • 2 tbsp all purpose flour

Instructions

For Sarma Rolls

  • Soak 1 cup rice in water for 30-minutes. Drain completely and set aside.
  • In a large bowl, mix together the ground beef, Vegeta, shredded onion, minced garlic, black pepper, and rice.
    Seasoning being added to glass bowl of meat
  • Take one cabbage leaf, and place 2 heaping tablespoons of the meat mixture in the center. Fold over the sides and roll so it is completely wrapped and the cabbage leaf is around the mixture.
  • Repeat until all of the meat filling has been used, then set them aside.
    Plate of stuffed cabbage rolls on gray table
  • In a medium saucepan, bring the beef broth, water, black pepper, and 1 tablespoon Vegeta to a boil. Boil for 2 minutes, then remove from the heat.
  • In a large stockpot with lid, add oil to the bottom of the pot along with ½ the remaining onion, and ½ the chopped or minced garlic cloves.
  • Add the layer of stuffed cabbage on top of the onions, then top with the remaining onion and garlic and the shredded sauerkraut.
    Cabbage rolls in bottom of saucepan
  • Top with sliced bacon, then sprinkle paprika over the bacon. Pour ½ of the broth mixture into the pot over the sarma.
  • Top with 2 to 3 whole cabbage leaves to cover the bacon completely. Add any remaining garlic and the chopped parsley, then pour the remaining broth mixture over the top.
  • Cover and bring to a boil over high heat. Once boiling, reduce the heat to low, and continue cooking for 1 hour.
    Pouring broth over stuffed cabbage
  • In a small bowl, whisk together the tomato sauce, flour, and a bit of water to cerate a thickened roux.
  • Pour the tomato roux over the top of the cooked rolls, spreading it evenly over the top, then cook for an additional 20 minutes over low heat.
  • Serve hot with a spoon of brothy sauce over the top.
    Square white plate on bamboo mat with stack of cabbage rolls on top

Notes

Can be made with plain cabbage leaves rather than fermented.  If using regular cabbage leaves, you will need to cook them first.  Bring water to a boil, then add leaves for 5 minutes, then remove and drain before wrapping. 

Nutrition

Calories: 480kcal | Carbohydrates: 48.9g | Protein: 42.2g | Fat: 11.8g | Saturated Fat: 3.4g | Cholesterol: 101mg | Sodium: 1835mg | Fiber: 3.9g | Sugar: 3.7g