The Best Sarma Recipe – Slow-Cooked Cabbage Rolls from the Balkans

Introduction

Sarma is a comforting dish from the Balkans made of cabbage leaves stuffed with ground meat, rice, and spices. Traditionally, it’s simmered low and slow in a tomato-based broth, often with smoked meats layered in for extra flavor. While fermented cabbage is typically used, this version uses a quicker method, softening fresh cabbage leaves and marinating them overnight with salt and vinegar.

In this recipe, you’ll learn how to:

• Prepare cabbage rolls using ingredients you can easily find in Japan

• Simmer them slowly to develop deep flavor

• Add rich umami by using beef bouillon cubes as the base

I made this version based on a traditional recipe shared by my Serbian friend Isidora. I adapted it so you can try Sarma at home. You don’t even need fermented cabbage to make it at home.

It’s a dish that’s simple, hearty, and tastes even better the next day.

※ In my case, I had about 200g of filling left after making 10 rolls. I used the rest to make quick meatballs. No waste, and just as tasty!

Ingredients

(Serves 3 – Makes about 10 rolls)

700g ground meat (you’ll likely have some leftover)

Main Ingredients

• 1 whole cabbage (you’ll use about 10–14 leaves)

• 700g ground meat (beef and pork mix)

• 1 onion, finely chopped

• 1 garlic clove, minced

• 80g uncooked rice, rinsed

• 1 egg

• 1 tsp sweet paprika (optional)

• Salt & black pepper to taste

For aroma and flavor

• 60g thick-cut bacon

OR

• 3–4 smoked sausages

Simmering Sauce

• 1 tbsp tomato paste

• 500ml water + 1 beef bouillon cube or consomme

• 1 bay leaf (optional)

Instructions

Prepare the cabbage (the day before)

• Gently separate the cabbage leaves.

• Shave down thick stems if needed.

• Boil leaves for 1–2 minutes and cool in cold water.

• Drain and sprinkle with 3 tsp salt and 5 tbsp vinegar.

• Place in a zip bag and marinate overnight in the fridge.

Make the filling

• In a bowl, combine ground meat, onion, garlic, rice, egg, paprika, salt, and pepper.

Roll the cabbage

• Place 1.5–2 tbsp of filling on each leaf, roll tightly, and tuck in the sides.

• Make about 12 rolls.

Assemble in a pot

• Optionally line the bottom with leftover cabbage.

• Layer the rolls with bacon or sausage pieces in between.

• Add bay leaf.

Simmer

• Mix tomato paste with 500ml water and dissolve bouillon cube.

• Pour sauce over the rolls (about 80% submerged).

• Cover and simmer gently for about 2 hours.

• Check occasionally and add water if needed.

Tips

• Use raw rice—it cooks while simmering and soaks up the flavor.

• Simmer slowly for richer flavor.

• Leftovers taste even better the next day.

• You may end up with extra filling if your cabbage leaves are small. I used the leftover to make meatballs on the side. It worked perfectly.

Watch the Full Recipe on YouTube!

For a step-by-step video tutorial, check out my YouTube channel:

Let me know if you tried this recipe!

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