Sarma

See below for recipe

Sarma is one of the most beloved traditional dishes in the Balkans, deeply embedded in the culinary and cultural heritage of Serbia and many other countries in the region. This hearty dish, consisting of minced meat and rice wrapped in fermented cabbage leaves, has been a staple on dining tables for centuries, especially during winter and festive occasions.

The origins of sarma can be traced back to the Ottoman Empire, where the technique of wrapping various fillings in leaves—such as vine leaves or cabbage—was widely practiced. Over time, different regions adapted the dish to their local ingredients and preferences, leading to the version commonly enjoyed in Serbia today, made with sour cabbage.

Sarma is more than just food; it is a symbol of hospitality, family gatherings, and celebrations. It is a must-have dish at weddings, religious holidays like Christmas and Easter, and other special occasions. The slow-cooked rolls, bursting with flavor, bring people together and carry on a tradition that has been passed down through generations.

Recognizing its cultural importance, some cities in Serbia even host dedicated Sarma Festivals, where chefs and home cooks compete in making the best version of this beloved dish. These events celebrate not only the taste of sarma but also the craftsmanship and tradition behind it.

Sarma – Recipe

Adapted by chef Stefan Smugovic

Making sarma is a labor of love, but the result is worth every effort. Here’s a classic recipe:

Ingredients

• 1 large head of fermented cabbage (sour cabbage)
• 500g minced pork (or a mix of pork and beef)
• 100g rice
• 1 onion, finely chopped
• 1 clove garlic, minced
• 1 tsp paprika
• Salt and black pepper to taste
• 1 bay leaf
• 500ml tomato sauce or crushed tomatoes
• 500ml water or broth
• 100g smoked bacon or ribs (for additional flavor)

Instructions

1. Carefully separate the cabbage leaves and cut out the thick stems to make rolling easier.
2. In a bowl, mix the minced meat, rice, onion, garlic, paprika, salt, and pepper.
3. Place a spoonful of filling on each cabbage leaf and roll tightly, folding in the sides to keep the filling inside.
4. Arrange the sarma rolls in a large pot, layering them with smoked bacon or ribs for extra flavor.
5. Pour tomato sauce and water (or broth) over the rolls, add a bay leaf, and cover with extra cabbage leaves.
6. Simmer on low heat for about 2-3 hours, until the flavors meld and the cabbage becomes tender.
7. Serve hot, ideally with fresh bread and a dollop of sour cream.

Whether enjoyed at home, in a restaurant, or at a festival, sarma remains a dish that unites people through taste and tradition. It’s not just a meal; it’s a story of heritage, family, and the rich culinary landscape of the Balkans.

For more recipes, visit www.worldchefs.org/news