Best 4 Croatian Sarma Soup Stuffed Cabbage Soup Recipes

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In the culinary tapestry of Croatian cuisine, Sarma Soup emerges as a delectable symphony of flavors, textures, and aromas. This traditional soup, also known as Stuffed Cabbage Soup, is a testament to the region's rich history and culinary heritage. Sarma Soup is a hearty and comforting dish, perfect for cold winter nights or special occasions. Its origins can be traced back to the Ottoman Empire, where stuffed cabbage leaves were a staple dish. Over time, the recipe made its way into Croatian kitchens, where it underwent a delightful transformation, incorporating local ingredients and cooking techniques.

Sarma Soup is a labor of love, requiring patience and meticulous attention to detail. The process begins with selecting the finest cabbage leaves, which are then carefully blanched to maintain their vibrant color and texture. The filling, a savory blend of ground meat, rice, onions, and spices, is lovingly prepared and delicately wrapped in the cabbage leaves. These cabbage rolls are then simmered in a rich broth, infused with the goodness of vegetables, herbs, and a touch of paprika, until they reach a state of tender perfection.

This article unveils the secrets behind creating the ultimate Croatian Sarma Soup, guiding you through each step of the process, from selecting the perfect cabbage leaves to crafting the flavorful filling and preparing the aromatic broth. Along the way, you'll discover variations of this classic dish, including the vegetarian delight known as "Zeljanica" and the tantalizing "Lazy Sarma," which offers a simplified version of this culinary masterpiece. Whether you're a seasoned cook or just starting your culinary journey, this comprehensive guide will empower you to create an authentic and unforgettable Croatian Sarma Soup experience.

Let's cook with our recipes!

CROATIAN SARMA SOUP (STUFFED CABBAGE SOUP)



Croatian Sarma Soup (Stuffed Cabbage Soup) image

I had a wonderful Sarma Soup at a local eatery and then tried to find a recipe online with no luck. So I used recipes for traditional Croatian Sarma, stuffed cabbage leaves, and made up my own version in a soup. It is very close to the version I had in the restaurant, but I like this one better. I am not Croatian and have no idea how authentic these flavors are, but I did use elements from recipes that were described as "authentic." This would be great for using up extra rice. Very easy and such comfort food.

Provided by Messy44

Categories     Rice

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 14

1 lb ground beef, browned
2 slices turkey bacon, browned and crumbled
1 small onion, diced
1 garlic clove, minced
1 cup tomato juice
4 cups water or 4 cups beef broth
2 teaspoons low-sodium beef bouillon cubes
2 teaspoons Worcestershire sauce
2 teaspoons paprika
1 teaspoon allspice
1/2 teaspoon Tabasco sauce
2 cups cooked rice
2 -3 cups cabbage, sliced thin
14 ounces reduced-sodium diced tomatoes, undrained

Steps:

  • Cook turkey bacon in frying pan until crisped, remove from pan to drain on paper towels. Crumble and set aside.
  • Add ground beef to pan and brown in turkey bacon drippings until almost cooked through.
  • Add diced onion and cook 4-5 minutes until onions are transparent.
  • Add garlic and cook an additional 1-2 minutes.
  • Drain meat mixture on paper towel lined plate.
  • Place all ingredients, including meat mixture and turkey bacon, in a large pot and cook over medium heat until it boils. Turn heat down and cook for at least one hour, stirring occasionally. Add a little water if it gets too thick for your liking. I cook mine 2-3 hours.

CROATIAN SARMA RECIPE (STUFFED CABBAGE ROLLS)



Croatian Sarma Recipe (Stuffed Cabbage Rolls) image

My Croatian sarma recipe was years in the making. With hints and tips from Croatia and Australia, I've perfected my sarma recipe to now share it with you.

Provided by Chasing the Donkey

Categories     Croatian Recipes In English

Number Of Ingredients 22

Entire pickled cabbage head
1 kg of mincemeat (2.2 lbs). I prefer 50% pork neck and 50% veal, but you can use whatever you like best
200 g of finely diced špeck or smoked bacon (8 oz)
4 peeled & crushed garlic cloves
1/2 bunch roughly chopped parsley leaves
3 Tbls. of soda water or a big pinch of bicarbonate soda
1 cup of uncooked rice
1 1/2 Tbls. Vegeta
1 Tbls. hot ground paprika (optional)
1 Tbls. sweet paprika (optional)
2 Tbls. breadcrumbs (optional)
Salt and pepper to taste
1 egg
1 Tbls. olive oil
2 onions, chopped fine
3 Tbls. extra virgin olive oil
100 g diced smoked špeck/pancetta or smoked bones (4 oz)
1/2 bunch chopped parsley
2 carrots diced small
400 g (small tin) passata (2 cups)
1/2 kg shredded sauerkraut (3 cups). Make sure you give it a very good rinse in fresh water before using
Salt and pepper

Steps:

  • Take an entire pickled cabbage head. You'll find these on Amazon or in European delicatessens in the chilled section. Wash each leaf thoroughly. Remove the thick part of the stem without tearing the leaves. It's best to allow the leaves to drain on some paper towel or pat each one dry
  • Take a large mixing bowl, and combine mincemeat, speck, garlic, parsley leaves, soda water or bicarbonate soda, rice, Vegeta, hot paprika (optional), sweet paprika (optional), breadcrumbs (optional), Salt and pepper, egg & olive oil
  • Mix all of the ingredients until well combined
  • You want each of the leaves to be about the same size so that each cabbage roll cooks at the same time. So go ahead and cut any large leaves in half, and also join two smaller leaves together as you go
  • Take approx 3 tablespoons of the minced meat, and gently combine in the palm of your hand. Do not roll or compress as this will make them too dense when you eat them
  • Place the meat on the edge of the cabbage leaf and roll away from you. Then tuck in the sides of the leaf gently into the meat. There should be no exposed meat. If there is, remove some of the filling
  • Set the sarma aside, and prepare the sauce
  • In a shallow saucepan, or even better, a Le Creuset cast-Iron dish, splash in some extra virgin olive oil, add the 2 diced onions and cook until transparent on low heat. Then add the 2 diced carrots, diced speck, and parsley. Continue to fry on low heat until carrots start to soften
  • Add the shredded sauerkraut and create a layer on the bottom of the saucepan. Now, pack the Croatian sarma into the saucepan. They should be packed close together.
  • Pour in boiling water so that it just covers the sarma. Add the passata and a pinch of salt and pepper. Every 20 minutes, give the saucepan a shake (do not stir them or they will break) and let them simmer for 2 hours on a low-medium heat

SARMA (STUFFED CABBAGE)



Sarma (Stuffed Cabbage) image

For this satisfying dish, cabbage leaves are stuffed with a seasoned mixture of rice, ground beef, pork and ham. They are then laid on a bed of sauerkraut and simmered to completion. This is the best stuffed cabbage recipe I've ever tried.

Provided by Bea Gassman

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Cabbage

Time 3h15m

Yield 6

Number Of Ingredients 13

1 large head cabbage
1 pound lean ground beef
½ pound ground pork
½ pound ground ham
1 cup uncooked long-grain white rice
1 onion, finely chopped
1 egg
½ teaspoon garlic powder
1 teaspoon salt
1 teaspoon coarse ground black pepper
1 pound sauerkraut
1 cup tomato juice
water to cover

Steps:

  • Place cabbage in the freezer for a few days. The night before making the rolls, take it out to thaw.
  • In a large bowl, combine the beef, pork, ham, rice, onion, egg, garlic powder, salt and pepper. Mix well. Form meat mixture into oblong balls, using 1/2 cup of the mixture at a time. Then, wrap a cabbage leaf around each ball.
  • Spread the sauerkraut in the bottom of a large pot, then layer cabbage rolls on top, placing them seam-side down. Pour tomato juice over rolls, then add enough water to cover. Bring to a boil, then reduce heat to low and simmer for about 3 hours, adding more water as necessary.

Nutrition Facts : Calories 531.7 calories, Carbohydrate 43.8 g, Cholesterol 140.6 mg, Fat 22.7 g, Fiber 8.2 g, Protein 38.4 g, SaturatedFat 8.5 g, Sodium 1135.3 mg, Sugar 10.3 g

STUFFED CABBAGE SOUP



Stuffed Cabbage Soup image

I'm Romanian-American & grew up on stuffed cabbage. I made it my mission to adapt a less labor-intensive version for every day enjoyment. In Romania, the dish, formally known as sarmale, is an anticipated treat for the holidays. Here's my deconstructed version of this thick and hearty soup using either ground bison or ground beef.

Provided by good2pqueen_5408438

Categories     Pork

Time 6h15m

Yield 8 serving(s)

Number Of Ingredients 12

1 lb lean ground beef
1/2-1 lb ground lean pork
1/2 red onion, diced
1 (14 ounce) can stewed tomatoes, pureed in food processor (plain or Italian-style)
1 (14 ounce) can stewed tomatoes, whole (plain or Italian-style)
1 (10 ounce) bag coleslaw mix
1 (16 ounce) jar sauerkraut (found in the cold deli section)
8 cups water
8 teaspoons chicken bouillon
2 teaspoons tomato bouillon
salt & pepper
1 cup barley

Steps:

  • Brown ground beef, ground pork & onion in a skillet over medium high heat.
  • Pour meat into a large crockpot.
  • Add stewed tomatoes, coleslaw mx, sauerkraut, water, bouillon, salt & pepper.
  • Add the barley the last hour of cooking.
  • Slow-cook on low heat 4 to 8 hours.

Nutrition Facts : Calories 306.9, Fat 12.6, SaturatedFat 4.7, Cholesterol 57.3, Sodium 720.9, Carbohydrate 28.8, Fiber 7.8, Sugar 6.5, Protein 21.1

Tips:

  • Choose the right cabbage: Select a large, firm head of cabbage with tightly packed leaves. Look for one that is heavy for its size.
  • Prepare the cabbage leaves carefully: Cut out the core of the cabbage and carefully remove the leaves. Blanch the leaves in boiling water for a few minutes to soften them and make them easier to roll.
  • Use high-quality ground beef: Choose a lean ground beef for the filling. This will help to reduce the amount of grease in the soup.
  • Season the filling well: Don't be afraid to add plenty of spices and herbs to the filling. This will give the soup a delicious flavor.
  • Cook the soup slowly: Sarma soup is a slow-cooked dish. Simmer it for at least 1 hour, or until the cabbage leaves are tender and the filling is cooked through.
  • Serve with sour cream and bread: Sarma soup is traditionally served with sour cream and bread. These accompaniments help to balance out the richness of the soup.

Conclusion:

Croatian sarma soup is a hearty and flavorful dish that is perfect for a cold winter day. It is also a great way to use up leftover cabbage leaves. With its tender cabbage leaves, flavorful filling, and rich broth, this soup is sure to be a hit with your family and friends.

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