Cook like Balkan Dad: Follow this authentic Sarma recipe for the best stuffed cabbage of your life

“Balkan Dad” is Miloš Nedeljkov — a Serbian sensation taking the internet by storm with four million online followers around the world.

He says that Sarma — stuffed fermented cabbage leaves — are the pinnacle of Balkan cooking.

“It’s like a burrito but it’s stewed and it’s the best thing you’re going to try in your life.”

He shared how to make this iconic dish, also served on special occasions like Christmas, Easter, weddings

Sarma

Ingredients

• 2 heads fermented cabbage or 2 large jars fermented cabbage leaves
• Water, for soaking leaves
• 3 tablespoons oil or animal fat
• 1 large brown onion, diced
• 500g minced pork or beef (or a mix of both)
• 1 cup (200g) short-grain or arborio rice, washed
• 1 flat teaspoon salt, plus more to taste
• 1 flat teaspoon ground black pepper
• 1 flat teaspoon paprika
• 1 flat teaspoon Vegeta seasoning
• Fresh Parsley (Ma kakav parsley bre!)
• Slanina or speck, diced (optional but adds depth)
• Smoked air-dried pork ribs

For the Zaprška

• 5 tablespoons oil or 1 heaped tablespoon animal fat (not olive oil)
• 1 tablespoon flour
• 1 tablespoon paprika

To Serve

• Yoghurt, Greek yoghurt, or sour cream
• Fresh bread

Method

1. Soak the fermented cabbage leaves in water to take away any strong smells. (It will still have flavour, don’t worry — we just want to wash it)
2. Chop your onion and put it to fry in animal fat or oil on medium heat until translucent and add the minced meat. After a few minutes, once it gets some colour, you will add one flat teaspoon of salt, pepper, paprika, and Vegeta.
3. Wash 1 cup of rice, preferably short grain or Arborio rice, add it to the meat and onions, and cook for another 2 minutes then turn off the heat and leave it to cool down a little bit.
4. Once the filling has cooled down and you can touch it with your hands comfortably, you are going to make your Sarma! If the leaves have any thick veins coming from the core, use a knife and slice this off so the leaf is nice and foldable. Place a circular cabbage leaf on a flat clean surface, then put one heaped tablespoon of the rice meat mixture an inch from the bottom.
5. The best way to explain the folding technique is like folding a burrito — you grab the bottom of the leaf, fold it just over the filling and tuck it below the filling, then fold the sides in like a burrito and continue rolling it all the way. (See tips) You will have excess leaf veering from the sides, but just use your finger and push it into the side. The sides have a hole, and the excess leaf will squish into the hole.
6. Once you have finished all of the rolls, get a big pot and place all the offcuts of the cabbage leaves (the leaves that were ripped or the excess you didn’t use) on the bottom of the pot to protect the Sarma from burning.
7. To layer the Sarma start on the edges of the pot and work your way in (see tips).
8. After the first layer of Sarma, you are going to put cut pieces of smoked pork ribs or cut pieces of smoked kolenica on top, then another layer of Sarma, then another layer of smoked pork ribs, then another layer of Sarma and keep doing so until finished, but always finish with Sarma layer. (For more ingredient suggestions, see tips.)
9. When finished layering everything should be nicely tucked in. Pour enough water on top to cover it fully and about one centimetre. Put a plate upside down on the top to keep some weight on it, cover with a lid, and cook for 2 to 4 hours.
10. After cooking, make the zaprška, to add flavour and thickness to the broth. In a saucepan on low heat, add a heaped tablespoon of animal fat or five tablespoons of oil and once heated add a flat tablespoon of flour. Mix until combined, then add a heaped tablespoon of sweet smoked paprika mixing for 15 seconds then immediately pour it over the Sarma.
11. At this point, you can add more water as it’s nice to have a bit of broth with your sarma. After adding the Zaprska, don’t cook it longer than 10 minutes.

Tips

• You can also add slices of Slanina to this to increase flavour but the ribs/kolenica are enough.
• Serve it in a bowl with optional yogurt, Greek yoghurt, or sour cream on top and eat with fresh bread.
• Sarma is good for a week when stored in the fridge and great for freezing.
• For video instructions, follow @balkandad) on instagram.

Watch Sunrise from 5.30am weekdays and Weekend Sunrise from 7am Saturday and Sunday or catch up anytime on 7plus.