Stuffed Cabbage Rolls {Sarmas}

I'm so excited to share another recipe that was a common dish served in my hometown in Northern Minnesota. I know them as Sarmas, while you may recognize them as Stuffed Cabbage Rolls. This is another one of those dishes that was commonplace to me growing up, but I quickly found out when moving away from home, that they were more unique than I thought. I talk more about this on my Porketta post.

I will likely use both the name Sarmas and Stuffed Cabbage Rolls throughout this post, but don't be alarmed, they mean essentially the same thing. Sarmas are the Croatian version of Stuffed Cabbage Rolls and how I've always referred to them.

Sarmas are softened cabbage leaves that are stuffed with a seasoned mixture of beef, pork and rice and rolled up into little parcels. These rolls are covered in tomato sauce and sauerkraut & then baked to perfection. They can be served on their own or alongside mashed potatoes for a hearty meal!

Sarmas were a popular menu item served at the cafe I worked at in my hometown during my teenage years. People would return to town after having moved away and would jump at the chance of having Sarmas again. Many of our regular customers would call ahead to reserve orders of Sarmas to ensure they didn't miss out. This cafe served many of these dishes that were traditional to our area, but that many people may not have made at home anymore. It's easy for recipes like these to fall to the wayside to be replaced by easier, more mainstream recipes.

My hope is that by showcasing these recipes, I can revive their popularity and keep their traditions going for generations to come. I think it's so important to not forget how a certain dish or recipe can invoke a memory or create entirely new ones to pass on.

Cabbage Prep -

• Fill a large stock pot with water and bring to a boil. Cut core end off cabbage and place in boiling water. Cover and simmer for 10 minutes. Remove cabbage from water and allow to cool. When cabbage is cool enough to handle, separate 12 leaves from the head.
  • Quick tip #1- I leave the pot of water boiling while picking the cabbage leaves. As you get further into the head, the leaves may not have gotten as tender. If this happens, I place the head back in the boiling water to soften the inner leaves. Two cabbage heads are sometimes best to use depending on the size. You want mostly the larger, greener leaves as the inner leaves can be smaller and tougher.

Filling Prep

• In a mixing bowl combine beef, pork, rice, onion and seasonings. Be careful not to overwork the mixture, mix just to combine.
  • Quick tip #2 - for easy cooked rice, use a ratio of ½ cup raw rice to about 1-¼ cup of water. Simmer until water is absorbed and rice is tender. An even easier shortcut is to buy the microwaveable rice packets!

Cabbage Roll Assembly

• First, start by making a V-shaped cut on the bottom of each cabbage leaf to remove the thick rib. This makes the cabbage leaf much easier to roll up.
• Place ⅓ cup of filling in the center of each cabbage leaf. Roll the leaf like a burrito, bringing the sides in first then rolling it up to seal. Repeat with remaining 11 rolls.
• Next, place ½ cup of sauce in the bottom of a 9x13 baking dish along with 1 cup of sauerkraut. Place the cabbage rolls in the baking dish and cover with remaining sauerkraut and tomato sauce.
• Finally, cover with foil and bake 75-90 minutes until cabbage is tender and meat is fully cooked.

Stuffed Cabbage Rolls can be served on their own or alongside mashed potatoes or noodles for a hearty & filling meal!

Yes! Stuffed Cabbage Rolls freeze beautifully. Make a big batch and divide them out in smaller portions to freeze for future meals. They can be reheated from frozen or thawed, just the time will vary. I'd stick with 350 degrees for 30-40 minutes for thawed Sarmas, or 60-70 minutes for frozen.

Other popular main dishes:

Perfect Pot Roast

Baked Spaghetti Casserole

Black Bean & Sweet Potato Chili

Hamburger Casserole

Sloppy Joes with Chicken Gumbo Soup

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Have you made one of my recipes? I’d love your feedback on the comment box and star rating below the recipe!