There is a joke about how do you know if you are Serbian? Well one answer is: A week after Slava, Bozic, and Easter you are still eating sarma. But it’s a true; it’s a meal that is always better the next day. I made Sarma today and maybe we will be eating it for the week, but I usually freeze some. It takes a bit of the time preparing it, but every child grows up watching their mum... paying attention to how she rolls and stuffs the pickled cabbage leafs.
‘Sarma’ are sour cabbage leaf rolls containing minced meat (usually beef, pork, veal, or a combination), rice, onions, and various spices, including salt, pepper and various local herbs. It is mixed together and then wrapped inside large sour cabbage leaves and then cooked over bacon bones for many hours. ‘Sarma’ means "wrapping" or "rolling" in Turkish, and is similar to its Greek cousin ‘dolmades’.