Comments on: SARMA (Recipe for Stuffed Cabbage Rolls)

By: Moma

Moma — Fri, 06 Mar 2009 18:00:09 +0000

Well, we don’t put onions or eggs in our filling, and I usually avoid putting minced pork in the filling even though I love smoked pork ribs and ham for the sauce. I’d agree with Vesna, it differes almost from family to family. But well done Admin, I love the fact that you can find any Croatian recipe in English linked from Wikipedia!

By: Vesna

Vesna — Wed, 04 Mar 2009 03:52:03 +0000

Actually, we are Dalmatian and we do not use onion, but do use rice. So it’s probably safer to say that sarma recipes are very regional – probably to the village.

By: admin

admin — Mon, 15 Dec 2008 09:22:27 +0000

This recipe was not “found”. It is my family’s recipe. In different parts of Croatia people cook sarma in different ways. So sarma from Slavonia (they use lot of smoked pork and paprika) is different from Dalmatian sarma (Dalmatians do not put rice in filling) or sarma from Zagorje (where the sauce is thickened with a roux).

By: kathy

kathy — Mon, 15 Dec 2008 03:59:32 +0000

where was this recipe found.it is not sarma