Fasting Stuffed Sauerkraut Rolls (Sarma)
Traditional sauerkraut rolls filled with rice and walnuts — fasting version suitable for all fasts except strict fast days.
Prep
30 min
Cook
90 min
Total
120 min
Servings
6
Preparation
1. Preparing the Cabbage and Rice
Carefully separate the cabbage leaves and leave to drain. Cut away the thick central rib of each leaf with a shallow slice of the knife so the leaf rolls more easily. Rinse the rice in several changes of water until the water runs clear, then drain in a sieve.
2. Making the Filling
Dice the onion finely and fry in 70 ml of oil over medium heat for 8–10 minutes until softened and beginning to turn golden. Reduce the heat, add the paprika, stir for 30 seconds (watch so the paprika does not burn). Remove the pan from the heat, add the rice, ground walnuts, pepper and salt. Mix everything together until the ingredients are evenly combined.
3. Rolling
Place about 1.5 tablespoons of filling on each cabbage leaf. Fold the sides inward, then roll the leaf firmly but not too tightly (the rice needs room to swell). Arrange the rolls in a pot or deep baking dish, alternating the direction of rows — first row one way, second row turned 90 degrees.
4. Cooking
Lay a few extra cabbage leaves over the top of the rolls (they protect the rolls and prevent them from unravelling). Add the bay leaves and the remaining oil. Pour in enough water to cover the rolls by a finger’s depth. Place a plate on top to keep the rolls submerged. Cook over low heat, covered, for 1.5 hours. Do not stir during cooking — just occasionally check the liquid level.
5. Serving
Fasting sarma is even better the next day, as the flavour deepens. Serve warm, with a slice of bread and a little shredded sauerkraut on the side. Pairs beautifully with pickled cabbage salad or prebranac baked beans.
Tips
Walnut substitute: if any guests have a nut allergy, replace the walnuts with sunflower seeds or simply omit them — the sarma will not be drier, just slightly less creamy.
Strict fast: for a strict fast version (e.g. weekdays of Great Lent), omit the oil from the filling — sweat the onion in a little water. The fast_type then changes to water.
Day before the Slava: the sarma can be prepared the evening before the celebration and simply reheated in the oven with a little extra liquid — the flavour is actually more intense the second day.