Stuffed Cabbage (Sarma) from Chef Klara Cvitanovich
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- เผยแพร่เมื่อ 28 ก.ย. 2024
- These classic meat-stuffed cabbage rolls are baked layered in sauerkraut and tomato sauce. Klara Cvitanovich, who claims Yugoslavia for her heritage, serves them with boiled potatoes. An added bonus: cooked stuffed cabbage will keep indefinitely in the
freezer, tightly covered.
OMG - I finally found a video of Sarma using a boiled head of cabbage! That's how my mother did it. She's Slovenian, but lived in Dalmatia and learned how to make Sarma from Bosnian relatives. Her stuffing was a little different, and she didn't do the tomato juice - but I couldn't find any other video that boiled the cabbage head! She never pickled the head, but instead added lots of vinegar when boiling. Then she layered the rolls with lots of sauerkraut mixed with fresh leaves. MY FAVORITE DISH! And I LOVED the fresh cabbage! (I would ask my mom to go heavy on the fresh cabbage).
Sarma is usually made with sauerkraut.
no its not. thats "kupus" that you're talking about. sarma is entirely different.
@@ChickenMcThiccken Luckily my local butcher sells these whole cabbages
True authentic sarma is made with sour cabbage/kupus/sauerkraut
@@ChickenMcThiccken Yes it is. Kupus (which just means cabagge) is not made with sauerkraut. It's just a cabbage soup with meat made from fresh cabbage.
Many regions use a pickled cabbage head... but my mother did the same as this video. She used fresh cabbage boiled in water and vinegar... and it comes out great! No need to pickle heads for months... just grab a head of cabbage at the grocery store and go! AND IT'S DELICIOUSE!!!!! (p.s.; Her stuffing was slightly different and she did not top with tomato soup - instead she thickened the cabbage juices and sometimes added a touch of tomato paste)
I know everybody says their mother makes the best sarma - but my mother really did! She lived in a few different areas of the former Yugoslavia, and all of our friends and family in Slovenia, Croatia, Bosnia, and the US agree that hers was the best! Her Sarma was my favorite dish, and I miss it.
I love her.
This recipe looks good if you need tu cut corners. Authentic traditional sarma needs to be made with a pickled whole cabbage and then the rest is pretty much like she did.
This is certainly NOT the way you make traditional Sarma ( Cabbage Rolls ). Not where I come from anyway. Cabbage leaves need to be pickled for at least 3 months, never fry your mince and you would never use a can of crushed tomatoes as a thickening sauce. You would also serve it with smoked meats.
It depends what region you are from. Many in Dalmatia make sarma without pickling, but instead boil the cabbage in vinegar, which basically does the same thing. While my mother's stuffing was much as you described, she used fresh cabbage layered with sauerkraut. She was Slovenian and lived in Dalmatia where she learned how to make Sarma from a Bosnian relative. However.... my father who is Croatian from Bjelovar-Bilogora, pickled the heads. Personally, I prefer the fresh cabbage - and so do all my friends and family that live there. It's just a matter of taste and time.
Serbian sarma
Hey look it's not Croatia, not Serbia, etc.....it's YUGOSLAVIA! NICE!
We pickled the heads of cabbage in a wooden barrel and also made fresh sauerkraut. Never cooked the meat. It was stuffed with raw meat and then cooked. I remember my brother stomping on the cabbage with bare feet(after they were washed) to soften it up before it was pickled. That was 50 years ago and that's the way we did it!
Yes, soured cabbage and sauerkraut is the way to go.
I've never seen those spices used for sarma, in fact, not in any Yugoslav dish.
The cinnamon and nutmeg really threw me!
My mom used parsley a lot.. but not in sarma
Please remove jewelry before cooking ‘chef’ Chvitanovic
I’m going to attempt to make this for my Croatian boyfriend for his birthday. I have NO expectations it’ll be as good as his moms, but this video helped a lot for me to get a grasp on what to do! I’m Italian, is this kinda close to something we make 🙃
I hope you didn't follow this lady's recipe. This is not a typical recipe. The cabbage should be pickled (sauerkraut) not fresh and par-boiled. I guess they do it differently in Dubrovnik, but I have never seen other Croatians cook sarma this way.
@@TheDefeaterr I've seen many variations including with sauerkraut. Poland, Russia, Ukraine they also boil cabbage. Fresh cabbage ones are delicious
@@TheDefeaterr my mother was from Zrnovo Korcula and she always used fresh cabbage not pickled. There is lots of alternatives that work. Also common to put bits of boiling bacon or bacon hocks in with the loose cabbage and sauerkraut. Sky is the limit with fillings too. Do it right and its an unmatched explosion of flavour. As Klara said its better second or third day but its pretty darn good first day as well!!!
@@TheDefeaterrwe literally grew up eating the version using fresh cabbage, you can do either
Velik pozdrav za chef Klara i "Drago's konoba". milo mi je videti kako Klara petegula u kuzini,majstorica!
mozda bih imao poneku zamerku sta ne staviti ,recimo garlik nutmag cimet ali ne slusajte nikoga!Ako ova
sarma ide -obavili ste zadacu. Pa i na Stradunu se ne kiseli kupus u glavicama jer -nema zime.
G-djo Klara ,vi sami znate, u kraju doslovno svaka ulica pravi drugacije .Za vasu sarmu treba samo da je covek gladan.Uhh ne mogu a da ne dam predlog: umesto teletine- savetujem dimljenu slaninu da sitno iseckate. jos jednom puno "srice" u vasem poslu iz - Vankufera
I’m Croatian and my family makes Sarma for Christmas Eve dinner 😋
Times were tough, no money for smoked pork ribs :/
I've been looking for traditional Yugoslavian Christmas recipes for my husband and niece. Thanks for posting this.
Wait until you find out that Yugoslavia doesn't exist for a good amount of time already.
@@dorapopijac8913 was it still 9 years ago? That sounds insane
@@bartowo not even close...
Whats the name of the song playing in the background of this cooking video ?
Nothing like the sarma my mum and grandmother used to make. The cabbage head is sauerkraut and not fresh cabbage. No nutmeg or cinnamon ever went into the mince meat mixture, the meat is never cooked before stuffing, that is why the rice is added to absorb the meat juices as it cooks.
Ok.... it’s just a different dish. I was taught (same as you) sauerkraut cabbage, only ever use pork, no mention ever of tomato purée, spice if you have it. If you don’t apply some heat to the raw meat in the first instance you won’t have any juice for the rice to absorb..... all these peasant dishes are like this, there is no definitive recipie , deviation from which will result in 10 years incarceration. Goodness me, it’s only cooking......
This is the Dalmatian/Dalmatinka recipe for sarma. Every Yugoslav region has their own version/kink to it. In Montenegro, we usually stick to beef and put paprika in the meat.
@@trance212 Then you must be from a different part of Montenegro than me because we always made it from pork and never added any paprika.
I have to agree with other comments here. My mother used fresh cabbage, boiled in vinegar, and layered in Sauerkraut. She's Slovenian, but learned how to make it from a Bosnian friend while living in Dalmatia. But she also did the stuffing like your grandmother. Truth is, this is one of those dishes that every mother and every region does slightly different. I am the only member of my family born & living in the USA, but I've got family in Slovenia, Croatia, and Bosnia. Some use the pickled head technique, but most do the boiled fresh cabbage. It's easier, does basically the same thing as pickling, and tastes sooooo good! (Funny thing, my father is Croatian from Bjelovar-Bilogora and he pickles the cabbage heads).
Rings should be removed prior to handling this food.
My boyfriend is Serbian but he passed away, I would help him make Sarma for years, we never made it this way, it was never cooked, it was cooked after rolled up on the stove for hours all day and never any tomato purée. This can’t be Serbian, maybe Sarma, but another kind, cuz I made it for many many years before his death and never like this, and I even helped others make it the same way as his.
There's a gazillion ways to prepare Sarma. My mom's Croatian and she wraps her seasoned meat & rice mixtures raw into the cabbage like you mentioned, but we do cook ours in a tomato broth and add either sliced pork belly or bacon and sauerkraut layerd in the sides of the big Dutch oven pot, as ours is cooked for several hrs stove top. This gal could be from Croatia or Slovania.
You have to remember that the former "Yugoslavia" was a very big and DIVERCE place. She is making a version from the Dalmatia region of Croatia. Usually, they boil fresh cabbage in vinegar which is a quick version of pickling. This is how my mother made it and how I learned it. However, I will agree, this is the first time I've seen the meat cooked first and my mother never used cinnamon or nutmeg. She also just used a touch of tomato paste at the end... but everyone's sarma is different. It's one of those dishes where everyone argues their grandma made it best!
Bruh what is this?? Sarma is made with homemade sauerkraut, and you are not meant to cook the meat. You mix it in with the vegetables raw. It cooks in the cabbage. Also, no one removes the ribbed part if the cabbage lol
I respectfully disagree. My mother is Slovenian and lived in Dalmatia for many years where she learned how to make Sarma. She used fresh cabbage boiled in vinegar just like in the video (it's a fast way of pickling). After talking to my relatives over there, they all agree. They use fresh... except for my father who's from Bjelovar-Bilogora, Croatia, who's family used the pickled head. Having had both versions many, many, many times (it's my favorite dish), I prefer the fresh...... HOWEVER, I agree that the filling was strange. I wonder if she cooked the meat first because of safety reasons?
@@valentinakniess2432 I respect variation in cuisine. But I'm Croatian-American and have had sarma in various parts of Croatia and Bosnia. I have never seen any pre-cooking of the meat nor pre-boiling of cabbage in vinegar. Everybody either made their cabbage or bought it pickled.
Just noting it.
Beautiful.