Sarma (Balkan Cabbage Rolls with Sauerkraut)
Tender cabbage leaves wrapped round spiced pork, beef and rice, then simmered slowly with sauerkraut and smoky bacon.
- Time2 hr 30
- LevelMedium
- Costabout £1.75 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 571kcal
- 21.8gcarbs
- 4.3gof which sugars
- 44.8gfat
- 14.8gsaturates
- 21.1gprotein
- 3.6gfibre
- 2.3gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
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Method
- 1
Cut the core out of the cabbage. Lower the whole head into a large pan of boiling water and simmer for 10 to 12 minutes, until the outer leaves are soft. Lift out and peel off about 14 leaves as they loosen, returning the cabbage to the water as needed.
11 min - 2
Shave the thick rib on each leaf flat with a knife. Chop any leftover cabbage roughly and set aside.
- 3
Heat the oil in a pan and cook the onions for 8 minutes until soft. Stir in the paprika, then tip half into a bowl. Keep the rest for the pot.
8 min - 4
Add both minces, the rice, salt and pepper to the bowl and mix well.
- 5
Put a heaped spoonful of filling at the stalk end of each leaf. Fold in the sides and roll up tightly.
- 6
Spread half the sauerkraut and the chopped cabbage in a large heavy casserole. Add the reserved onions and bacon, then pack in the rolls seam side down. Top with the rest of the sauerkraut.
- 7
Mix the tomato purée into the water and pour in. Add the bay leaves. Cover with a plate to hold the rolls down and put the lid on.
- 8
Simmer very gently for 1 hour 30 minutes, until the rice and cabbage are completely tender. Rest for 10 minutes. It tastes even better the next day.
90 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
