Topp 10 måste-se platser i Frankrike
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Across Croatia, sarma belongs to the group of dishes that tend to appear when the weather turns cold, families gather, and large pots stay on the stove for hours. In the most classic version, it takes the form of sour cabbage leaves wrapped around a seasoned mixture of minced meat and rice, then simmered slowly over a bed of sauerkraut and cured pork. Croatian culinary references describe sarma as sauerkraut rolls filled with minced pork and rice, a description that captures its structure but not fully its depth or social role.
In many households, the base of the dish starts with a whole fermented cabbage head (kiseli kupus), purchased from markets or prepared at home in autumn. Leaves are carefully peeled away, rinsed if they taste intensely sour, and trimmed so that the central vein does not fight against rolling. Inside each leaf, a mixture of minced pork and beef, rice, onion, garlic, paprika, and herbs forms a compact cylinder. Croatian recipe writers often recommend a mix of pork and beef or veal for a fuller taste and better texture, rather than using a single meat.
The second defining layer sits beneath and between the rolls. Shredded sauerkraut, loose pieces of cabbage leaf, and chunks of smoked ribs or bacon create a bed that protects the rolls from scorching while contributing a smoky, salty backbone. Traditional Balkan recipes frequently highlight this combination of ground meat, rice, and smoked meat simmered in fermented cabbage as the reason sarma feels so hearty and satisfying.
Sarma holds a special place on winter and holiday tables. It often appears around Christmas and New Year, at family gatherings, and on days when visitors are expected and a large pot must feed many people. The dish suits advance planning: the flavor deepens as it rests, and many Croatian cooks prepare sarma a day ahead so that the cabbage, meat, and smoked elements have time to settle into one another. Leftovers reheat very well, which makes sarma practical for busy days when a single long cooking session should cover several meals.
This version stays close to what many families in continental Croatia would recognize: sour cabbage leaves, a pork–beef mixture with rice, a generous amount of onion and garlic, and smoked pork threaded throughout the pot. Paprika appears in the filling and in an optional finishing roux that gives the liquid a richer color and gentle thickness. Home cooks in Croatia differ on whether that final roux is needed; some prefer a clearer broth while others rely on the thickened sauce to cling to potatoes or bread.
At the same time, this recipe makes measured adjustments for a modern kitchen. Quantities aim for a balance between meat and cabbage that feels generous but not heavy. The cooking liquid stays light enough to ladle over the rolls without turning into a heavy gravy. Clear guidelines on seasoning help prevent excess salt, a common risk when fermented cabbage and smoked meat share the pot. Notes cover gluten-free adjustments, lighter meat options, and make-ahead storage, while keeping the core of the dish close to Croatian tradition.
For anyone drawn to slow-cooked, deeply flavored meals that improve over several days, sarma delivers exactly that kind of quiet comfort. It asks for some simple knife work and patient simmering rather than demanding techniques, then repays that time with an aromatic pot that anchors winter lunches and dinners with very little extra effort afterward.
8
portioner45
minuter650
minuter300
kcalThis Croatian-style sarma brings together fermented cabbage leaves, a seasoned pork-and-beef filling with rice, and smoked pork pieces layered in a single heavy pot. The rolls cook gently over shredded sauerkraut for several hours, creating a broth that tastes sour, smoky, and savory at once. An optional paprika roux at the end gives the sauce more color and body without turning it into a heavy gravy. The recipe suits weekends, holidays, and any day when one large batch should cover more than one meal. Sarma keeps well in the fridge, freezes reliably, and reheats without losing structure, so it fits both family gatherings and practical batch cooking in a small kitchen.
1 whole sour cabbage head (1.5–1.8 kg drained) — fermented whole cabbage (kiseli kupus); choose firm leaves with a pleasant sour smell.
400 g shredded sauerkraut or loose cabbage leaves — use trimmings from the head plus extra sauerkraut if needed; forms a bed and top layer in the pot.
250–300 g smoked cured pork (ribs, bacon, or ham hock pieces) — adds depth and smokiness; use meaty pieces and trim very hard rind.
2 lagerblad — for aroma in the cooking liquid.
1 tsk kumminfrön (valfritt) — gentle spice that pairs well with cabbage.
200 ml sauerkraut brine — from the cabbage or sauerkraut; adjust amount if very salty.
200 ml tomato passata or crushed tomatoes — gives mild sweetness and color; use plain, unsalted if possible.
1.1–1.3 l hot water — enough to just cover the top layer of rolls once packed in the pot.
700 g ground pork (around 20% fat) — base meat for richness and classic flavor.
500 g ground beef (10–15% fat) — balances the pork and gives a firmer bite.
120 g uncooked white rice (about ⅔ cup) — standard medium- or long-grain; rinsed until the water runs mostly clear.
2 medium yellow onions (about 250 g), finely chopped — softened briefly to sweeten the filling.
4 cloves garlic, finely minced — aromatic base.
1 stort ägg — helps bind the filling so rolls slice cleanly.
40 g fine dry breadcrumbs (about ½ cup loosely packed) — absorb juices and stabilize the mixture.
2 tbsp finely chopped flat-leaf parsley — fresh herbal note.
2 tsk fint havssalt — adjust down if the cabbage and smoked meat taste very salty.
1½ tsk nymalen svartpeppar — gentle heat.
2 tsp sweet paprika — soft warmth and color in the filling.
½ tsp hot paprika (optional) — for cooks who prefer a mild heat.
1 tsp dried marjoram or thyme — traditional herbal accent that suits pork and cabbage.
2 tbsp pork lard or neutral oil — for softening the onion and garlic.
2 tbsp pork lard or neutral oil — base fat for the roux.
2 tbsp plain flour — thickens the cooking liquid lightly.
1 tsp sweet paprika — gives the sauce a deep reddish tone.
½ tsp hot paprika (optional) — for extra warmth if desired.
Separate the cabbage leaves. Remove the outer damaged leaves, then gently peel away whole leaves from the sour cabbage head. Aim for 18–20 good leaves plus extra smaller pieces for lining the pot.
Rinse and trim. Taste a small piece of cabbage; if it seems very salty or sharply sour, rinse the leaves briefly under cold water and drain well. Lay them on a clean towel.
Thin the central veins. With a small sharp knife, shave down the thick central rib on each leaf so it lies flatter, without cutting through the leaf. Set aside.
Prepare the shredded cabbage. Chop remaining loose leaves and the trimmed core into thin shreds. Combine with the extra sauerkraut so that there is about 400 g in total.
Soften onion and garlic. Warm 2 tbsp lard or oil in a wide pan over medium heat. Add the finely chopped onion and cook for 6–8 minutes until translucent and lightly golden at the edges. Add the garlic and cook 1 minute more, stirring often. Cool slightly.
Rinse the rice. Rinse the rice under cold water until the water runs mostly clear, then drain well so the filling does not become watery.
Combine the filling. In a large bowl place the ground pork, ground beef, cooled onion and garlic, rice, egg, breadcrumbs, parsley, salt, pepper, sweet paprika, hot paprika (if using), and dried marjoram or thyme.
Mix thoroughly. Use clean hands or a sturdy spoon to mix until the ingredients look evenly distributed and the mixture holds together when pressed. Let rest 10 minutes while preparing the pot.
Layer the base. In a large heavy pot or Dutch oven, scatter a thin layer of shredded cabbage (about one-third of the total) to cover the bottom completely. This protects the rolls from sticking.
Arrange smoked meat. Distribute half of the smoked pork pieces over the shredded cabbage, tucking some toward the edges of the pot. Add one bay leaf and half the caraway seeds if using.
Portion the filling. Divide the meat mixture into 18–20 small logs so that each roll ends up roughly even in size.
Fill the leaves. Place one cabbage leaf on a board with the thinned rib facing up. Put a portion of filling at the base where the rib was thickest.
Roll and tuck. Fold the sides of the leaf over the filling, then roll up tightly toward the tip, tucking the sides in as needed so the filling stays enclosed. If a leaf tears, patch with a spare strip.
Repeat. Continue rolling until all the filling is used, stacking the finished rolls on a plate.
First layer of rolls. Arrange a tight layer of sarma rolls over the shredded cabbage and smoked meat in the pot, seam side down and snug against one another.
Middle layer. Sprinkle another third of the shredded cabbage over the rolls, followed by the remaining smoked meat, bay leaf, and caraway.
Second layer of rolls. Add the remaining sarma rolls in a second layer, again packing them closely so they support one another.
Top with cabbage. Cover with the last third of shredded cabbage and any small scraps of leaf. This top layer helps keep the rolls submerged.
Add liquid. Pour in the sauerkraut brine, tomato passata, and enough hot water to just cover the top cabbage layer. The rolls should sit fully submerged but not swim in liquid.
Weigh the rolls down. Place a heatproof plate, slightly smaller than the pot’s diameter, over the top layer to keep the rolls from moving and unrolling during cooking.
Bring to a gentle simmer. Set the pot over medium heat until small bubbles appear around the edges, then lower the heat so the surface only trembles.
Koka lågt och långsamt. Cover with a lid and cook for about 2½ hours, checking once or twice to confirm that a soft simmer continues. Add a small splash of hot water if the level drops significantly.
Prepare the roux. In a small pan, warm 2 tbsp lard or oil over medium heat. Sprinkle in the flour and cook, stirring constantly, for 3–5 minutes until the mixture turns light golden and smells nutty, without dark spots.
Add paprika. Take the pan off the heat and stir in the sweet paprika and hot paprika (if using). Stir quickly so the paprika mixes into the fat and does not burn.
Loosen with cooking liquid. Ladle a small amount of hot liquid from the sarma pot into the pan and whisk until smooth, then pour the roux back into the pot, stirring the surface gently.
Simmer to thicken. Let the pot simmer on low for another 10–15 minutes so the sauce thickens slightly and the flour cooks through.
Taste the liquid. Carefully taste a spoonful of the cooking liquid and adjust salt and pepper if needed, remembering that the cabbage and smoked meat contribute salt.
Rest the sarma. Turn off the heat and leave the pot covered for at least 20–30 minutes. This resting time helps the rolls firm up and the flavors settle.
Tjäna. Lift out the rolls with a wide spoon, along with pieces of smoked meat and shredded cabbage. Spoon some of the cooking liquid over each serving.
Approximate values for one serving (about 2–3 rolls with cabbage and sauce), based on standard reference ingredients:
| Näringsämne | Ungefärligt belopp |
|---|---|
| Kalorier | ~650 kcal |
| Kolhydrater | ~25 g |
| Protein | ~35 g |
| Fett | ~42 g |
| Fiber | ~4 g |
| Natrium | ~1400 mg |
| Viktiga allergener | Gluten (breadcrumbs, roux), egg; naturally free from dairy, nuts, and soy when prepared as written |
These figures serve as rough guidance and will vary with specific meat, sauerkraut, and smoked pork choices, as well as any substitutions made in the filling or cooking liquid.
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