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Sarma Lena

Updated: Dec 21, 2022

  • I have this recipe for sarma for a long time, and I make it regularly according to this recipe. You have two options to make it on the stove or in the oven, if you option for the second variant, then immediately after wrapping the sarma, arrange it in a fireproof dish according to the recipe instructions and insert the meat in between. That way there is no sarma spraying and these ingredients, but you will pour water over it and put a bay leaf. Bake it at 170 degrees for 1 hour and 30 minutes, cover it with aluminum foil. Occasionally pour sarma with sauce as needed and add water if it needed. Remove the aluminum foil 20 minutes before the end. This recipe is the best, try it, and you will be satisfied.


  • 1 kg of sauerkraut

  • 200 g dry bacon or dried meat (can be without meat)

  • 2-3 bay leaves

Stuffing Sarma:

  • 1 onion

  • 50 dkg minced meat (half beef / half pork)

  • 4-5 tablespoons of rice

  • 2 tsp ground red pepper

  • 1-2 tsp vegeta /dry spice

  • salt, pepper to taste

  • 1 egg

Spray for sarma:

  • 1 tablespoon flour

  • 4 tablespoons melted fat or oil

  • 2 tbsp tomato purée

  • 2 tsp red pepper



  1. Wash the cabbage if it is very sour and salty, put it in cold water beforehand (and separate leaf by leaf).

  2. Cut the thick veins carefully so that the leaves are not damaged. Fry the finely chopped onion in fat or oil, add the meat and simmer for 10 minutes, then add the rice. Simmer for another 5-8 minutes and add the ground pepper. Turn off the heat and wait a few minutes for it to cool and then add one egg, pepper, salt, garlic and parsley and mix everything well.

  3. Then put a spoonful of stuffing on each cabbage leaf. The sheet is curled and the ends are pressed on the side. Cut the remaining cabbage into noodles and cover the bottom of the pot with it. On a layer of cabbage, arrange the sarma between them and place the cut bacon or meat.

  4. Pour water over the sarma so that the top of the sarma is two fingers above the water, press the lid and cook on low heat for 1-2 hours. Check the sarma for saltiness and add salt and vegeta if necessary.

  5. When the cabbage is soft, make a thin paste, take a small pot and put the oil or fat to heat up and add red pepper tomato purée, pour water so that the paste is neither very thick nor thin and mix everything well for about 2-3 minutes and with spray pour sarma and cook for another 20 minutes.

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