These Bosnian-style sarma use fresh cabbage leaves around a beef-and-rice filling. It is a fresh-cabbage adaptation rather than a claim to one definitive family or regional recipe. The rolls suit a relaxed autumn or winter meal, when there is time for a gentle simmer and a shared dish at the table.
4 servings (about 12 rolls) · Prep: 30 minutes · Cook/bake: about 110 minutes · Total: about 140 minutes
At a glance
Bosnian-Style Sarma: Cabbage Rolls with Beef and Rice
- Prep time
- 30 min
- Cook time
- 1 hr 50 min
- Total time
- 2 hr 20 min
- Yield
- 4 servings (about 12 rolls)
Ingredients
| Amount | Ingredient |
|---|---|
| 1 | large green cabbage, enough for 12 large leaves plus leaves for lining the pot |
| 500 g | (1 lb 2 oz) ground beef |
| 100 g | (½ cup) uncooked long-grain white rice, rinsed and drained |
| 1 | small onion, finely chopped |
| 1 | carrot, finely grated |
| 1 | small bell pepper, very finely diced |
| 2 tbsp | chopped fresh parsley |
| 1 tbsp | chopped fresh dill (optional) |
| 1 tsp | salt, divided, or to taste |
| ¼ tsp | ground black pepper |
| 2 tbsp | vegetable oil |
| 2 tbsp | tomato paste |
| 1.2 | litres (5 cups) hot water, plus more if needed |
Instructions
- Core the cabbage carefully. Lower it into a large pot of simmering water and loosen leaves with tongs as they soften, about 2–3 minutes per outer layer. Remove 12 large flexible leaves and drain. Trim the thick raised ribs without cutting through the leaves; reserve extra leaves for the pot.
- Mix the ground beef, drained rice, onion, carrot, bell pepper, parsley, optional dill, ¾ teaspoon salt and black pepper until evenly combined.
- Divide the filling among the 12 leaves. Fold the sides inward and roll up, leaving a little room for the rice to expand. Place seam-side down while you finish the batch.
- In a wide heavy pot, heat the oil and stir in the tomato paste for 1 minute. Add the hot water and remaining ¼ teaspoon salt. Pour the liquid into a heatproof jug, then line the pot with spare cabbage leaves.
- Arrange the rolls snugly, seam-side down, in the lined pot. Pour the tomato liquid over them to just cover; add a little more hot water if necessary. Bring to a gentle simmer, cover and cook over low heat for 75–90 minutes. Avoid vigorous boiling and add hot water if the rolls become exposed.
- Check that the cabbage and rice are tender and the center of a large roll reaches at least 74°C / 165°F. Continue simmering if needed. Serve the rolls with a little of the cooking broth.
Roll loosely and simmer gently
Do not pack the filling tightly: the uncooked rice needs room to expand. Lining the pot protects the lowest rolls from direct heat. A gentle simmer helps the parcels hold their shape, so there is no need to brown or repeatedly turn them. The temperature check should reach the filling, not just the surrounding broth.
Wash hands and utensils after contact with raw meat. Refrigerate leftovers in shallow containers within 2 hours and reheat to 74°C / 165°F. Optional bread or dairy accompaniments introduce their own allergens.
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