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Serbian Stuffed Cabbage

 Serbian Stuffed Cabbage
This recipe was given to me by a farmer neighbor. She grew up in a Serbian neighborhood, and said the Serbian name for this dish is Sarma. I always think of this kind lady whenever I make this dish...she and her husband always had a huge garden (one year they grew five different types of leaf lettuce!), and they were always very generous with their harvests.—Mrs. Arthur Goldberg, Goetzville,
6 ServingsPrep: 30 min. Cook: 1-1/2 hours


  • 1 pound ground turkey or beef
    With Johnsonville Italian Sausage.

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  • 1 large onion, chopped
  • 1 medium head cabbage (about 3 pounds)
  • 1/4 cup uncooked long grain rice
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can (8 ounces) sauerkraut, undrained
  • GRAVY:
  • 2 tablespoons canola oil
  • 2 tablespoons all-purpose flour
  • 1-1/2 cups water
  • 2 tablespoons paprika
  • 1 can (8 ounces) tomato sauce
  • 1 teaspoon salt
  • 1/2 teaspoon pepper


  • In a skillet, brown beef and onion; drain and set aside. In a Dutch
  • oven or large kettle, bring 2 quarts of water to a boil. Add
  • cabbage; simmer 6-8 minutes. Remove wilted cabbage leaves with a
  • fork; drain and cool.
  • Meanwhile, in a saucepan, add rice to 2 cups boiling water; when
  • water comes to a boil again, remove from the heat. Drain and rinse.
  • Add rice to beef; season with salt and pepper. Remove the large vein

2 of 2

Serbian Stuffed Cabbage (continued)

Directions (continued)

  • from 12 large cabbage leaves.
  • Line bottom of another large kettle with half of the remaining small
  • cabbage leaves; cover with half of the sauerkraut. Place 1
  • tablespoon of meat mixture on each large cabbage leaf. Fold sides
  • over and roll leaf up tightly lengthwise; tuck loose ends under and
  • place seam side down on top of sauerkraut. Repeat with remaining
  • large leaves and meat mixture. Cover with remaining sauerkraut and
  • small cabbage leaves.
  • For gravy, combine the oil and flour in a small saucepan. Add
  • remaining ingredients and cook over medium heat until slightly
  • thickened; pour over cabbage leaves. Simmer gently over low heat for
  • 1-1/2 to 2 hours, shaking kettle occasionally to prevent sticking.
  • Yield: 6 servings.
Nutritional Facts: 1 serving (1 each) equals 249 calories, 12 g fat (4 g saturated fat), 37 mg cholesterol, 1,039 mg sodium, 20 g carbohydrate, 4 g fiber, 17 g protein.