This sarma is ideal to prepare in fasting period when we eat lean food or for Orthodox feasts when lean food is served (like the feast of Sveti Nikola). The method of preparation of this sarma is the same as sarma with minced meat and rice, it's a little easier since we don't prepare the meat. Also, this sarma is better for your stomach and for digestion. I suggest you to make your sarma pieces smaller, they look cuter and prepare better.

  • 2-3 heads of sour cabbage
  • 250-300 g rice
  • 300 ml oil
  • Vegeta, salt, black pepper and red pepper to taste
  1. As I've mentioned before, it's the best when sarma is made a day earlier. 
  2. Cut cabbage leaves into desired size.
  3. Prepare filling: Wash and rinse rice. Add Vegeta, salt, black and red pepper and add oil to cover the rice.
  4. Put from this filling in the middle of the leaf, close the leaf from both sides and roll. Place prepared pieces of sarma in an oil coated larger pot covered with 2-3 cabbage leaves (we put leaves on the bottom to avoid burning of sarma). Add black and red pepper and oil in between rows and when you finish, sprinkle red pepper on top and add add oil. As you can see, this sarma requires more oil.
  5. Pour warm water about 3-4 cm above sarma and leave to cook at low temperature for about 2 hours. Check if it needs more water.
  6. In the end, warm up a little oil and add a 1 tbs of red pepper, fry shortly and pour in the pan over sarma. Leave to cook for several more minutes.