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In the inland town of Sinj, behind the coastal ridge of central Dalmatia, winter tables often carry a pot that speaks quietly of local history, Ottoman influence, and family ritual: Sinjski Arambašići. These are not the broad, rice-filled cabbage rolls found throughout the Balkans. They are compact, tightly packed parcels of chopped meat and fragrant spice, simmered for hours in a blanket of pickled cabbage and smoked pork. Over time they have come to represent the kitchen of Cetinska krajina, the region around the Cetina River, and are closely associated with festive gatherings and the annual chivalric tournament Sinjska Alka.
This dish belongs to the larger family of sarma, the stuffed cabbage rolls that trace their name to the Turkish verb sarmak, “to wrap”. Across Croatia, sarma usually includes a mixture of minced meat and rice rolled in sauerkraut leaves. Sinjski Arambašići differ in a few key ways. The filling is traditionally made from finely chopped beef, sometimes mixed with veal and pork, rather than standard ground meat. In many descriptions, there is no rice at all, which gives each roll intense flavor and a dense, almost sausage-like texture.
The seasoning profile marks another clear distinction. Recipes from Sinj and local cooking schools describe a filling scented with nutmeg, cinnamon, and cloves, lifted with finely grated lemon zest. These warm spices, associated with older European and Ottoman pantry traditions, give the dish a deep, aromatic character that sets it apart from many other stuffed cabbage preparations. Bacon, smoked ribs, or other cured pork cuts sit among the rolls and in the base of the pot, contributing both smokiness and richness as they braise.
Sauerkraut plays more than one role here. Whole fermented cabbage leaves serve as wrappers, while shredded cabbage or chopped outer leaves line the bottom and top of the pot. During long, slow cooking, the lactic acidity of the cabbage softens and melds with the fat from chopped meat and smoked pork. The result is a broth that tastes layered rather than sharp, with gentle sourness balancing richness. As with many sarma-style dishes, cooks often say that Arambašići taste even better the next day, after a night in the refrigerator and a careful reheat.
This version follows the Sinj tradition of small rolls, knife-chopped meat, no grains, and a spice profile built on nutmeg, cinnamon, clove, and lemon. It uses a blend of beef, veal, and pork, supported by smoked bacon, ribs, and sausage, which aligns with several contemporary Croatian recipes while keeping the core identity intact. The method remains straightforward: trim and rinse pickled cabbage leaves, chop and season the meat, roll the Arambašići, then arrange them snugly in a heavy pot layered with sauerkraut and smoked meat. After that, time and gentle heat do most of the work.
For home cooks who already make sarma, the main difference lies in detail. The rolls are smaller, the filling holds more meat and no rice, and the spicing feels slightly more festive. For those new to the dish, this recipe offers a clear path to a regional Croatian specialty that rewards patience with generous portions, ideal for winter weekends, holidays, and gatherings where a single pot can feed a group. Served with mashed potatoes, soft bread, or simple boiled potatoes, Sinjski Arambašići form a complete, deeply satisfying meal that reflects the cooking of inland Dalmatia with accuracy and respect.
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kcalSinjski Arambašići are compact Dalmatian stuffed cabbage rolls from the town of Sinj, built around knife-chopped beef, veal, and pork seasoned with nutmeg, cinnamon, clove, and lemon. Wrapped in pickled cabbage leaves and nestled among smoked bacon, ribs, and sausage, the rolls simmer slowly in a bed of sauerkraut until tender and richly flavored. There is no rice in the filling, so each roll tastes concentrated and hearty, closer to a spiced sausage mixture held in cabbage. The recipe requires some knife work and a long, gentle cook, but the result is a generous pot suitable for winter weekends, family celebrations, or holiday tables, especially when paired with mashed potatoes or fresh bread.
1 large head pickled cabbage (kiseli kupus), 1.5–2 kg — whole fermented cabbage; leaves will be separated for rolling, outer and torn leaves chopped for the pot base.
300 g shredded sauerkraut or chopped cabbage leaves — for lining the pot and covering the rolls; can come from the same head or from extra sauerkraut.
300 g smoked pork ribs or smoked neck bones — adds depth and smokiness to the cooking liquid.
200 g smoked sausage, sliced into thick rounds — traditional touch that enriches both the broth and the plate.
2 tablespoons pork lard or neutral oil — for greasing the pot and adding richness.
2 laurbærblade — classic aromatic for slow braises.
3–4 whole cloves — tucked among the rolls to perfume the cooking liquid.
600–800 ml water, plus extra as needed — liquid base; adjust during cooking so the rolls remain just covered.
60–120 ml cabbage brine (from the pickled head), to taste — boosts acidity and salt if the cabbage was heavily rinsed.
Fine sea salt — used sparingly; the cabbage and smoked meats already carry salt.
Friskmalet sort peber — for seasoning the cooking liquid at the end if needed.
800 g beef chuck or neck, finely diced — main meat; choose a cut with moderate fat for tenderness.
300 g veal shoulder, finely diced — adds delicate flavor and softer texture.
200 g pork shoulder or neck, finely diced — brings fat and depth; can be omitted for a beef-only version closer to some Sinj traditions.
150 g smoked bacon, finely diced — threaded through the filling for smokiness and richness.
2 medium yellow onions, very finely minced — base sweetness and aroma; mince by hand or pulse briefly in a food processor.
4 cloves garlic, finely minced — aromatic backbone.
2 tablespoons finely chopped flat-leaf parsley — fresh herbal note.
1½ teaspoons fine sea salt — adjust according to the saltiness of bacon and cabbage.
1½ teaspoons freshly ground black pepper — gentle heat and aroma.
1 tsk sød paprika — color and mild sweetness.
¼ teaspoon ground nutmeg — warm spice associated with Sinj versions.
¼ tsk stødt kanel — adds subtle warmth; should be noticeable but not dominant.
⅛ teaspoon ground cloves — mirrored by the whole cloves in the pot; handle with care, as the flavor is strong.
Fint revet skal af 1 ubehandlet citron — brightens the meat and balances richness.
30–60 ml cabbage brine or cold water — added as needed to help the mixture bind without becoming loose.
Rinse the pickled cabbage head under cold water, tasting a small piece from an outer leaf to judge salt and acidity; rinse more or less depending on the result.
Separate the leaves carefully, cutting around the core and peeling them off in layers; keep the largest, most even leaves for rolling.
Trim the thick ribs from each leaf with a knife so the leaves can roll tightly, then stack them on a plate.
Chop any torn or very small leaves and combine them with the shredded sauerkraut to use as a bed and topping in the pot.
Finely dice the beef, veal, and pork into roughly 5 mm cubes; aim for a coarse, even texture rather than minced paste.
Combine diced meats and bacon in a large bowl, then add the minced onions, garlic, and parsley.
Season the mixture with salt, black pepper, sweet paprika, nutmeg, cinnamon, ground cloves, and lemon zest.
Mix thoroughly by hand until the meat begins to look slightly sticky and cohesive, adding 30–60 ml cabbage brine or cold water if the mixture feels dry.
Cover the bowl and rest the filling in the refrigerator for 20–30 minutes while the pot is prepared; this helps the flavors distribute and the proteins bind.
Spread a layer of chopped cabbage and sauerkraut over the bottom of a wide, heavy pot or Dutch oven.
Scatter some of the smoked ribs and sausage over this layer, keeping most for the middle and top.
Drop the bay leaves and 2–3 whole cloves into the base so their flavor rises through the pot during cooking.
Lay one cabbage leaf flat, rib side up, and place a walnut-sized portion of filling (about 1 heaped tablespoon) near the base.
Fold the sides of the leaf inward, then roll tightly toward the top, forming a small, compact cylinder; tuck in any loose ends.
Repeat with the remaining leaves and filling, using smaller leaves for smaller rolls and overlapping two narrow leaves if needed.
Arrange the rolls in the pot in tight concentric circles, seam side down, over the cabbage and smoked meat base.
Interleave remaining smoked ribs and sausage between layers of rolls so each portion later contains some smoked meat.
Finish with a layer of chopped cabbage and sauerkraut on top, covering the rolls lightly.
Drizzle the lard or oil over the top layer to enrich the braise.
Add the remaining whole cloves if any are left, tucking them into the top layer of cabbage.
Pour in water and a splash of cabbage brine until the top layer is just covered; the contents should be submerged but not swimming in liquid.
Place a heatproof plate or smaller lid directly on the cabbage to weigh the rolls down and keep them compact during cooking.
Set the pot over medium heat and bring the liquid slowly to a gentle simmer; avoid a hard boil, which can break the rolls.
Lower the heat to maintain a soft simmer, cover the pot, and cook for about 2½–3 hours.
Check the liquid level every 45–60 minutes, adding a little hot water if needed so the rolls remain just covered.
Do not stir the contents; instead, if the pot needs movement, lift and tilt it slightly or give it a gentle shake so the rolls stay intact.
During the last 20–30 minutes, remove the inner plate and leave the lid slightly ajar to allow some liquid to reduce; the cabbage should look tender and the broth slightly thickened.
Taste the cooking liquid near the end and adjust seasoning with extra pepper and a small pinch of salt if required; the brine and smoked meats often provide enough.
Lift the rolls carefully with a slotted spoon, along with pieces of smoked ribs and sausage, and arrange on warm plates.
Spoon some of the sauerkraut and cooking juices over the top and serve with mashed potatoes, boiled potatoes, or fresh bread.
Approximate values per serving (1/6 of recipe), calculated from standard reference data for beef, veal, pork, bacon, smoked pork, sauerkraut, and added fat:
| Næringsstof | Omtrentlig mængde pr. portion |
|---|---|
| Kalorier | ~650 kcal |
| Kulhydrater | ~15 g |
| Protein | ~40 g |
| Fedt | ~45 g |
| Fiber | ~4 g |
| Natrium | ~1200 mg |
| Vigtige allergener | No gluten, dairy, eggs, nuts, or soy in the base recipe; may contain celery or mustard if commercial seasoning blends are used; high in sodium due to pickled cabbage and smoked meats. |
All figures are rough estimates and should be treated as guides rather than exact clinical values.
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