Bulgarian Cabbage and Vine-Leaf Rolls (Sarmi)
Сарми (зелеви и лозови) Sarmi (zelevi i lozovi)Say it: SAR-mee
Sarmi find their way onto Bulgarian tables when the weather turns cold and festive meals call for something hearty, though these tangy rolls are welcome all year. Each bite balances tender, slightly sour leaves with a savory rice-and-meat filling fragrant with paprika and chubritsa. The practical appeal is simple: the rolls simmer gently in a covered pot, and the same filling works with both sour cabbage leaves and brined grape leaves.
Bulgarian Cabbage and Vine-Leaf Rolls (Sarmi)
Сарми (зелеви и лозови), Sarmi (zelevi i lozovi)
Pronounced SAR-mee
- Serves
- 6
- Prep
- 45 min
- Cook
- 2 hr
- Total
- 2 hr 45 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains milk. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the leaves
For the filling
For the pot and serving
Method
Get the wrappers ready. drain and rinse sour cabbage leaves if they taste very salty, then cut away thick ribs. Rinse and drain brined grape leaves well; if you have fresh grape leaves, boil them for 1–2 minutes and let them cool. Put the prepared leaves aside.
Warm the oil in a deep pan set over medium heat. Stir in the onion and carrot and cook until they soften and take on a light golden color, 6–8 minutes.
Crumble in the ground meat and stir to break up lumps. Cook until no pink is left, 5–7 minutes, then add the salt, pepper, paprika, and chubritsa.
Add the rinsed rice and 1/2 cup (120 ml) water. Cook, stirring frequently, until the liquid is absorbed and the rice is about half done, roughly 5 minutes. Take the pan off the heat; fold in the tomato juice and parsley. Allow the mixture to cool for 10 minutes.
Line the base of a large heavy pot with a few small or torn leaves. For each roll, put a leaf flat and spoon 1–2 tablespoons of filling near the stem end for cabbage, or 1–2 teaspoons for vine leaves. Fold the sides inward and roll tightly into a cylinder. Pack the rolls seam side down in the pot in close layers.
Slide the bay leaves among the layers. Pour the hot water or broth around the rolls until they are almost covered. Set an inverted heatproof plate or small lid right on top so the rolls stay under the liquid, then put on the pot lid.
Bring the pot to a gentle simmer over medium heat, then turn the heat to low. Simmer 90–120 minutes, until the leaves are soft and the rice is completely cooked. If the liquid falls below the rolls, add a little more hot water.
Turn off the heat and let the pot stand for 15 minutes. Serve the sarmi warm, with yogurt if desired and extra parsley scattered over the top.
Regional variant: Lean Christmas Eve sarmi (posni sarmi)
Skip the meat and raise the rice to 1 cup (200 g). Cook the onion, carrot, and one small finely chopped leek or another onion in 3 tablespoons oil, then add the rice, 1/3 cup (50 g) chopped walnuts or a handful of raisins if you like, and the same seasonings. Roll and simmer as above with water or vegetable broth. For a fully fasting dish, serve without yogurt.
Cook's notes
- When the sour cabbage tastes strongly salty, submerge the leaves in cold water for 15–20 minutes and drain them well afterward.
- Leave room inside each roll; the rice swells as it simmers for the long cooking time.
- A small heatproof saucer or inverted plate holds the rolls down, which helps them cook evenly instead of floating.
Serve with
Offer the rolls with a spoonful of plain yogurt or a cucumber-yogurt salad and coarse bread on the side.
Make ahead and storage
Store the sarmi in their cooking liquid in the refrigerator for up to 3 days and reheat over low heat. They can also be frozen for up to 3 months.
Questions cooks ask
What is sarmi in Bulgaria?
Sarmi are Bulgarian stuffed cabbage or vine-leaf rolls. This version wraps a filling of ground pork, rice, onion, carrot, tomato juice, paprika and chubritsa in sour cabbage leaves or brined grape leaves. The rolls are packed in a pot with bay leaves, covered with hot water or broth, and simmered 90–120 minutes until the leaves are soft and the rice is fully cooked.
How do you make Bulgarian sarmi?
Soften onion and carrot in oil, brown the ground meat, season with salt, pepper, paprika and chubritsa, then add rinsed rice and water and cook until half done. Fold in tomato juice and parsley and cool. Roll 1–2 tablespoons filling in cabbage leaves or 1–2 teaspoons in vine leaves, pack seam side down in a pot, add bay leaves and hot liquid, and simmer 90–120 minutes.
How long do you cook sarmi?
After bringing the pot to a gentle simmer, turn the heat to low and cook 90–120 minutes, until the leaves are soft and the rice is completely cooked. If the liquid falls below the rolls, add a little more hot water. Then turn off the heat and let the pot stand 15 minutes before serving.
Can you freeze sarmi?
Yes. The cooked sarmi can be frozen for up to 3 months. They also keep in their cooking liquid in the refrigerator for up to 3 days and can be reheated over low heat.
What do you serve with Bulgarian sarmi?
Serve the rolls warm with a spoonful of plain yogurt or a cucumber-yogurt salad and coarse bread on the side, and scatter extra parsley over the top. Yogurt is optional. For the meatless lean Christmas Eve version, serve without yogurt to keep the dish fully fasting.
