Stuffed cabbage

Cut out the hard core, then lower the whole cabbage into boiling water for a few minutes. As the outer leaves loosen, lift them off with tongs and keep going; trim the thick central rib so each leaf folds without tearing.

Arrange the rolls seam-side down in a snug baking dish, add sauce or stock, and cover. Bake at 180 °C for about 60–90 minutes; if the filling contains minced meat, check that its centre reaches 75 °C.

Yes. Cool cooked rolls promptly, refrigerate them in a covered container and eat within 3–4 days, or freeze them with their sauce. Defrost in the fridge and reheat until steaming hot throughout.

Serve it with boiled or mashed potatoes, crusty bread, or a spoonful of sour cream. Tomato-based versions also pair well with plain rice or a sharp, crunchy salad.

Fillings vary by tradition: minced meat and rice are common, while some versions use grains, mushrooms or other vegetables. Season the filling before rolling, since the cabbage itself is mild.

They are closely related, but sarma is often made with vine leaves or fermented cabbage as well as fresh cabbage, and its filling and seasonings vary across the Balkans and neighbouring regions. The names and recipes are not identical everywhere.

Trim the thick rib, place the filling near the base of the leaf, fold in the sides and roll firmly. Set each roll seam-side down in a snug dish so the rolls support one another.