ROASTED SARMA RECIPE

When the cold days arrive, nothing warms the home like a pot of sarma. While most people prepare it the traditional way on the stove, my favorite version is roasted sarma in the oven. The taste is deeper, the cabbage melts in your mouth, and the top gets that slightly caramelized flavor that makes everyone ask for seconds.

This recipe uses pickled cabbage leaves, juicy meat, and rice, baked slowly with paprika water and a drizzle of oil on top. No roux, no heavy additions – just pure flavor that reminds you why sarma is the queen of winter dishes in Macedonia. Sarma

Ingredients

  • Pickled cabbage leaves (sauerkraut), cut into 2–4 parts depending on size

  • 600 g mixed minced meat (21 oz)

  • 1 head chopped onion

  • 1 cup rice

  • 1 tbsp paprika (for filling)

  • 1 tbsp tomato paste

  • 3 cloves garlic, crushed

  • ½ tbsp vegeta (vegetable seasoning)

  • Oil as needed (for frying and topping)

  • Oregano and black pepper to taste

  • Water mixed with 1 tbsp paprika (to cover rolls)

Preparation

  1. Filling: Heat oil and fry the chopped onion until soft. Add minced meat and cook until it changes color. Stir in paprika, tomato paste, crushed garlic, vegeta, oregano, and black pepper. Add rice. Mix everything well until combined.

  2. Rolling: Cut sauerkraut leaves into rectangles (about 15 cm wide). Place 1 tbsp filling on one end, fold sides, and roll into sarma.

  3. Stacking: Line the bottom of a deep baking dish with cabbage leaves. Arrange sarma rolls tightly in layers. 

  4. Liquid: Mix water with 1 tbsp paprika and pour it over the sarma until rolls are just covered.

  5. Baking: Drizzle generously with oil on top. Cover with lid or a foil and bake at 180°C (350°F) for about 1.5–2 hours.

  6. Final Touch: If you want a little roasted top, remove foil and continue roasting uncovered for another 20–25 minutes at 200°C (390°F), until the top lightly browns and the liquid reduces.

Serving

Let roasted sarma rest for at least 20–30 minutes before serving. The garlic and tomato paste give the filling extra depth, while the oven roasting creates that irresistible flavor. Serve with bread and a glass of red wine for the ultimate winter comfort.

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