Stuffed cabbage rolls

Sarma is one of the most beloved dishes in continental Croatia and beyond. It's typically made when the weather gets cold, often for holidays and family gatherings. It’s almost always featured on the winter menus at mountain huts – because nothing warms you better than a plate of hot sarma after climbing Medvednica.

Ingredients (for 6–8 people)
•    1 head of sour cabbage (approx. 1.5 kg, with firm leaves)
•    800 g ground meat (half pork, half beef)
•    150 g rice
•    1 large onion
•    2–3 garlic cloves
•    1 egg
•    1 tbsp sweet paprika
•    salt and pepper to taste
•    smoked meat or sausages (ribs, buncek, bacon – optional)
•    2 tbsp flour
•    bay leaf
•    oil or lard for sautéing

Preparation

Filling:
1. Sauté chopped onion and garlic in a bit of oil. 
2. In a large bowl, mix ground meat, rinsed raw rice, sautéed onion and garlic, egg, paprika, salt and pepper. 
3. Optional: add some chopped parsley or bacon for extra flavour.

Rolling the sarma:
1. Separate, wash and trim the cabbage leaves (thicker parts) if needed. 
2. Place a spoonful of filling on each leaf and roll tightly, tucking in the ends to seal.

Cooking:
1. Place leftover cabbage and optional bits of smoked meat at the bottom of a large pot. 
2. Arrange the rolls in layers, adding bay leaves and smoked meat between them as desired. 
3. Cover with water (or broth) so everything is submerged. 
4. Simmer on low heat for 2–2.5 hours. The longer it cooks, the better.

Roux (optional):
1. At the end, make a light roux with flour and paprika in lard and stir it into the pot. Simmer for another 10 minutes.

Serving suggestion
Sarma is served hot with a slice of homemade bread, often accompanied by mashed or roasted potatoes. It’s even better the next day, when the flavours have melded – which is why it’s a popular “next-day” dish in homes and mountain huts around Medvednica.