Recipe for cabbage sarma with lamb and onions

House 2023

Table of contents:

Recipe for cabbage sarma with lamb and onions
Recipe for cabbage sarma with lamb and onions

This recipe will remind Russians, of course, of well-known cabbage rolls. But minced meat with cereals wrapped in cabbage leaves is only one part of the dish.

Cabbage sarma with lamb
Cabbage sarma with lamb

Cooking lamb cabbage sarma

Cooking time: 2 hours

Amount: 6-8 servings


  • 1 kg lamb meat on the bone
  • 3 bulbs
  • 1 large cabbage

For stuffing:

  • 500g lamb mince
  • 250g rice
  • 250 g bulgur
  • 2-3 onions
  • 5 garlic cloves
  • 1 small bunch each of fresh thyme and mint
  • 1 tbsp l. s alt
  • 1 tsp each red and black ground pepper
  • 200 ml vegetable oil
  • 100g tomato paste

For stewing:

  • 2-3 stalks of celery
  • 1 carrot (sliced lengthwise)
  • 3-4 garlic cloves
  • 4-5 sprigs of parsley

For submission:

  • chopped greens,
  • cherry tomatoes,
  • hot pepper pods


  1. For the filling: finely chop half the onion, garlic, thyme leaves, chopped mint, mix with cereals and minced lamb.
  2. Prepare the cabbage leaves: strip the head of cabbage, making sure the leaves are intact.
  3. Boil water in a wide saucepan, reduce heat and place 2-3 cabbage leaves in boiling water. Pressing them with a false one, cook until soft. Transfer to a kitchen towel.
  4. Similarly, boil as many leaves as you need to wrap the stuffing.

Prepare the meat:

  1. Cut the onion into rings, the meat on the bone (cut into large pieces, but do not grind) fry with the onion in a large thick-walled pan until browning.
  2. Then add 3 liters of water, bring to a boil and simmer for about 30 minutes.

Prepare sarma (minced meat wrapped in cabbage leaves): place 2 tbsp. l. stuffing and wrap like cabbage rolls.


  1. In the bottom of a separate large stewing pot, put the celery stalks, parsley sprigs, crushed garlic cloves, then add a layer of sarma, a layer of boiled meat on the bone. Repeat layers until all prepared foods are in the pot.
  2. Carefully pour in the broth remaining after boiling the meat. Put the pot on the fire, bring to a boil, lower the heat and simmer for about 1 hour.

To serve, turn the contents of the pan with sarma onto a large dish with sides, first carefully draining the hot sauce from the stew into a separate container. Pour this sauce over the sarma and serve hot with herbs, hot peppers, cherry tomatoes and thick yogurt.

Popular topic