Sarma with Kobasica
Recipes with Slavonska Kobasica
Croatian sarma -- sour cabbage rolls stuffed with minced pork and rice, layered with chunks of kobasica and slow-cooked in a Roemertopf until everything melts together. A winter staple at every Croatian family gathering.
Prep Time
45 min
Cook Time
3 hours
Servings
8
Difficulty
Medium
Ingredients
- 1 large head of sour cabbage (kiseli kupus)
- 500g minced pork
- 150g rice (uncooked)
- 300g slavonska kobasica (semi-dried), cut into large chunks
- 200g smoked pork ribs (optional)
- 2 onions, finely diced
- 3 cloves garlic, minced
- 2 tbsp sweet paprika
- 1 egg
- Salt and black pepper
- Lard
- Sour cream for serving
Steps
Soak the Roemertopf in cold water for 15 minutes. Meanwhile, carefully separate the sour cabbage leaves. If the leaves are very salty, rinse briefly.
Prepare the filling: fry the onions in lard until soft. Mix with the minced pork, rice, egg, garlic, paprika, salt, and pepper. The rice goes in raw -- it will cook inside the rolls.
Place a generous spoonful of filling on each cabbage leaf. Fold the sides in and roll tightly into compact rolls. Do not overfill -- the rice will expand.
Line the bottom of the Roemertopf with leftover cabbage leaves. Layer the sarma rolls tightly in rows. Between layers, tuck in the kobasica chunks and smoked ribs (if using). Top with more cabbage leaves.
Place the Roemertopf in a COLD oven. Set to 180C and cook for 3 hours. The sour cabbage will release liquid, and the kobasica will slowly infuse everything with its smoky, paprika flavor.
Serve hot in deep plates -- 3-4 sarma rolls per person with chunks of kobasica and plenty of the cooking liquid. Top with a generous dollop of sour cream.
Tips
Sarma is always better the second day -- make a big batch and reheat. In Croatia, sarma is the mandatory dish for Christmas, New Year's, and any large family gathering. The Roemertopf keeps the sarma incredibly moist without needing to add water.