Sarma Croatian Sauerkraut Rolls
Discover the comforting flavors of Sarma, traditional Croatian sauerkraut rolls that are as hearty as they are delicious. These tender pickled cabbage leaves are stuffed with a savory mix of ground pork, beef, rice, and spices, creating a delectable combination of tanginess and meaty richness. Braised to perfection in a velvety tomato-infused broth with smoky bacon and shredded sauerkraut, the rolls absorb complex flavors during their slow simmer. With its balance of tangy, smoky, and savory notes, Sarma is a quintessential Croatian dish perfect for cozy family dinners or festive gatherings. Serve these sauerkraut rolls warm, accompanied by creamy mashed potatoes or fresh rustic bread, for the ultimate comfort food experience. Keywords: Croatian Sarma recipe, sauerkraut rolls, cabbage rolls, traditional Croatian dish, stuffed cabbage leaves, comfort food recipes.
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Recipe Information
Ingredients
- 16 leaves Pickled cabbage (sauerkraut) leaves
- 500 g Ground pork
- 500 g Ground beef
- 100 g Rice
- 1 medium Yellow onion, finely diced
- 2 pieces Garlic cloves, minced
- 1 tbsp Paprika (mild or sweet)
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 1 large Egg
- 100 g Smoked bacon slices, chopped
- 2 tbsp Tomato paste
- 1 liter Chicken or beef stock
- 300 g Sauerkraut (shredded)
- 2 tbsp Vegetable oil
- 2 pieces Bay leaves
Instructions
Rinse the pickled cabbage leaves under cold running water to reduce the saltiness. Set them aside to drain.
In a large mixing bowl, combine ground pork, ground beef, rice, onion, garlic, paprika, salt, black pepper, and egg. Mix thoroughly to form a uniform filling.
Take one cabbage leaf, trim the thick stem if necessary, and place a small handful of the meat mixture in the center of the leaf. Roll the leaf tightly, tucking in the sides to create a sealed roll. Repeat with the remaining leaves and filling.
In a large, heavy-bottomed pot or Dutch oven, heat vegetable oil over medium heat. Add the chopped bacon and cook until slightly crisp. Stir in the tomato paste and cook for 1-2 minutes to deepen the flavor.
Spread a layer of shredded sauerkraut on the bottom of the pot. Place the cabbage rolls seam-side down on top of the sauerkraut layer, arranging them snugly.
Add another layer of shredded sauerkraut on top of the rolls. Pour chicken or beef stock over everything to just cover the rolls. Add bay leaves.
Bring the pot to a gentle simmer over medium heat. Reduce the heat to low, cover the pot, and cook for approximately 2 hours, occasionally checking to ensure the liquid level remains sufficient (add a bit more stock or water if needed).
Once cooked, remove from heat and let the rolls rest for 10 minutes before serving.
Serve the Sarma warm with a side of mashed potatoes or crusty bread. Enjoy!
Nutrition Facts
Calories |
676 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.1 g | 62% | |
| Saturated Fat | 16.5 g | 83% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 173 mg | 58% | |
| Sodium | 1715 mg | 75% | |
| Total Carbohydrate | 13.6 g | 5% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 3.9 g | ||
| Protein | 41.3 g | 83% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 72 mg | 6% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 760 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
