Macedonian Stuffed Cabbage Rolls

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A beloved winter staple in North Macedonia, these slow-simmered cabbage rolls wrap seasoned pork and rice in tangy sour cabbage leaves, resulting in a deeply savory dish that improves with time. Traditionally cooked in a heavy pot, they are served piping hot with a generous spoon of sour cream.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 26 gFat
• 10 gSaturated Fat
• 32 gCarbs
• 4 gFiber
• 6 gSugar
• 26 gProtein
• 820 mgSodium
• 640 mgPotassium
• 95 mgCalcium
• 3.5 mgIron
• 28 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the cabbage leaves

• 1 large sour cabbage head (about 2 kg) or 24 sour cabbage leaves
• 2 cups water or beef broth for blanching if using fresh leaves

For the filling

• 500 g ground pork
• 200 g ground beef
• 1 cup short-grain rice, rinsed and drained
• 1 large yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp sweet paprika
• 1 tsp caraway seeds
• 1 tsp fine sea salt
• 1/2 tsp freshly ground black pepper

For cooking and serving

• 200 g smoked pork ribs or thick-cut bacon
• 1 cup crushed tomatoes
• 2 cups beef or pork broth
• 2 bay leaves
• 1 cup sour cream, for serving
• Crusty bread, for serving

Directions

1. Prepare the cabbage leaves by carefully peeling them off the head. If using fresh cabbage, blanch the leaves in boiling water for 2 minutes until pliable; if using fermented sour cabbage, rinse briefly under cool water and pat dry.
2. Trim the thick central vein of each leaf flat with a knife so the leaves roll neatly without breaking.
3. In a large bowl, combine the ground pork, ground beef, rinsed rice, onion, garlic, paprika, caraway seeds, salt, and pepper. Mix vigorously by hand for 2 minutes until the mixture becomes slightly sticky and cohesive.
4. Place about 2 tablespoons of filling near the stem end of each leaf. Fold the sides inward over the filling, then roll tightly from the base toward the tip to form compact cylinders.
5. Line the bottom of a heavy Dutch oven or clay pot with any torn outer leaves. Lay the smoked ribs over them and scatter the bay leaves on top.
6. Arrange the cabbage rolls seam-side down in tight concentric circles, packing them snugly so they hold their shape during cooking.
7. Whisk the crushed tomatoes into the broth and pour the liquid over the rolls until nearly submerged. Place an inverted heavy plate directly on the rolls to weigh them down and keep them submerged.
8. Bring the pot to a gentle boil over medium-high heat, then reduce to the lowest setting, cover tightly, and simmer for about 2 hours, until the rice is fully tender and the meat is cooked through.
9. Remove the plate and bay leaves, skim excess fat from the surface, and let the sarma rest for 10 minutes before serving with a generous spoonful of sour cream and warm crusty bread.

Cook’s Notes

• Authentic Macedonian sarma uses fermented sour cabbage leaves; if unavailable, substitute fresh cabbage leaves and add 2 tbsp of lemon juice to the cooking liquid for tang.
• Sarma tastes even better the next day, so consider making it a day ahead and reheating gently to let the flavors meld.
• For a richer, deeper flavor, lightly brown the filling mixture in a skillet for 5 minutes before stuffing the leaves.
• A clay pot (zemlen saks) is traditional and gives the best result, but a heavy enameled Dutch oven works perfectly well.
• Serve with Macedonian hot pepper relish (lutenica) or fresh chili on the side for an authentic table spread.

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