Serbian Meat and Rice Stuffed Cabbage Rolls

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A beloved Serbian classic, these slow-braised cabbage rolls are packed with a savory blend of pork, beef, and rice, then simmered with smoked ribs and tangy sauerkraut until meltingly tender. Traditionally served during winter holidays and family gatherings, this rustic dish delivers deep, comforting flavors that only improve with time.

Nutrition Facts

Per serving (estimated)

• 580 kcalCalories
• 32 gFat
• 11 gSaturated Fat
• 38 gCarbs
• 6 gFiber
• 8 gSugar
• 34 gProtein
• 920 mgSodium
• 880 mgPotassium
• 140 mgCalcium
• 5 mgIron
• 48 mgVitamin C
• 320 mcgVitamin A

Ingredients

For the cabbage

• 1 large head fresh green cabbage (about 3 lb), cored
• 2 tablespoons kosher salt
• 1 cup sauerkraut, rinsed and drained

For the meat filling

• 8 oz ground pork
• 8 oz ground beef (80% lean)
• 3/4 cup long-grain white rice, rinsed
• 1 medium yellow onion, finely diced
• 3 garlic cloves, minced
• 2 tablespoons sweet Hungarian paprika
• 1 teaspoon freshly ground black pepper
• 1 1/2 teaspoons kosher salt
• 1/4 cup beef stock or water

For braising

• 8 oz smoked pork ribs or thick-cut bacon
• 2 cups sauerkraut, drained
• 2 tablespoons tomato paste
• 1 large carrot, peeled and sliced
• 2 bay leaves
• 1 teaspoon whole black peppercorns
• 2 cups beef stock
• 1 tablespoon vegetable oil

Directions

1. Bring a large pot of salted water to a boil. Submerge the whole cabbage head and cook 5-7 minutes, peeling off softened outer leaves with tongs as they loosen; return the head to the water to soften more leaves until you have 14-16 pliable leaves. Trim the thick center rib of each leaf flat with a knife.
2. Make the filling: In a large bowl, combine ground pork, ground beef, rinsed rice, onion, garlic, paprika, salt, pepper, and stock. Mix with your hands until just combined; do not overwork or the filling will be dense.
3. Place about 1/3 cup filling near the stem end of each cabbage leaf. Fold the sides inward over the filling, then roll tightly from the stem end to the tip, creating a neat compact bundle about the size of a small fist.
4. Heat the oil in a large Dutch oven over medium heat. Brown the smoked ribs on both sides, then remove. Scatter half of the sauerkraut across the bottom and top with the sliced carrot and bay leaves.
5. Arrange the cabbage rolls seam-side down in tight rows over the sauerkraut, packing them snugly in concentric circles. Tuck the browned smoked ribs between the rolls. Top with the remaining sauerkraut.
6. Whisk the tomato paste into the beef stock and pour over the rolls until liquid reaches halfway up the rolls (about 2 cups; add water if needed). Scatter peppercorns across the top, bring to a gentle boil, then reduce heat to low.
7. Cover and simmer gently for 1 hour 45 minutes to 2 hours, until the rice is fully tender and the meat is cooked through. Do not boil vigorously or the rolls may burst.
8. Carefully transfer rolls to a serving platter using a slotted spoon. Spoon the sauerkraut and braising juices over the top and let rest 10 minutes before serving with crusty bread, boiled potatoes, or a dollop of fresh kajmak-style sour cream.

Cook’s Notes

• For the most authentic flavor, use fermented sour cabbage leaves (kupus) instead of fresh cabbage; they need only a quick rinse before stuffing.
• Do not overfill the rolls – the rice will expand during cooking, so leave a small border of leaf around the filling.
• Sarma tastes even better the next day once the flavors meld; reheat gently in the braising liquid over low heat.
• Serve with a spoonful of thick full-fat sour cream or Serbian kajmak to balance the smoky, tangy notes.
• A splash of red wine vinegar in the braising liquid brightens the richness if your sauerkraut is mild.

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