Vegan Sarma - Croatian Stuffed Cabbage Rolls Recipe (2024)

Sarma is probably one of the most popular dishes in Croatia, especially during the winter season. Every household has their own recipe for these stuffed cabbage rolls. Today I will share with you my favourite recipe for a delicious vegan sarma.

Original sarma consists of minced meat filling wrapped in sauerkraut leaves and cooked in a large pot. Even though Croatian sarma is often considered too sacred to be veganized, I am totally on board with the idea of veganizing it properly.

After many attempts, I am finally completely happy with the result, so it would be a shame not to share it with the world.

My non-vegan friends absolutely loved this vegan sarma. They said it was one of the best meatless sarmas out there. Hearing that from a Croatian person means everything, and I hope it will convince you to try out this recipe too.

Ingredients for vegan sarma (cabbage rolls)

To make this delicious vegan version of the beloved Croatian stuffed cabbage dish, you will need:

• sauerkraut a.k.a. kiseli kupus in Croatian (fermented cabbage heads to use for wrapping, plus shredded sauerkraut for the cooking). No cheating; real sarma has to be made with naturally fermented sauerkraut.
• semi-firm tofu – it will be our main “meat substitute” in this recipe. Tofu is full of protein and has a slightly chewy texture. With the right combination of spices, it will be one of the most important ingredients for this delicious vegan cabbage roll filling.
• rice – one of the main ingredients of the original sarma filling with minced meat. Uncooked rice is mixed with meat and spices and wrapped in sauerkraut leaves. As the rolls are cooked in a pot, the rice soaks up the water and makes the mixture more compact. The most common rice to use in sarma recipes is long grain white rice.
• pearl barley (ječmena kaša in Croatian) – barley grains without outer hull and with some of the bran removed; it is normally used to cook barley porridge. I like to use it in this recipe because it will make the mixture more compact compared to whole grain barley.
• millet
• bread crumbs – I make my own breadcrumbs from all types of leftover sourdough bread and soda breads. I don’t use wheat in my cooking, so these breadcrumbs are usually a mix of spelt, oat and corn.
• celery root
• carrots
• parsley root
• tamari, shoyu or other naturally fermented soy sauce – it will help you achieve the umami that is usually present in meat dishes. It is an important ingredient if you’d like to get a rich flavour that reminds of a traditional sarma.
• miso paste – I prefer using light (shiro) miso because of its mild and sweet flavour that doesn’t take over the dish, but still adds depth to its flavour.
• nutritional yeast – the inactive yeast used for seasoning dishes, especially in vegan cooking. It is not absolutely necessary, but it will definitely give this sarma even more flavour.
• black pepper
• smoked paprika.

Making the perfect filling for vegan sarma

To make the vegan sarma filling that will make these cabbage rolls super delicious, you will first need to crush the tofu with a fork and mix it with all the spices and seasonings. Then you’ll slice the vegetables and chop them up in a food processor.

Uncooked rice, barley and millet are then added, and all the ingredients are mixed with hands. At this point, the mixture is naturally falling apart. But as it cooks after being rolled in the cabbage leaves, the filling will become perfectly compact.

The only challenge is to wrap it up in cabbage leaves, but don’t worry – it is not that big of a deal once you get the hang of it.

Rolling the sarma like you learned it from Croatian grandma

It is a bummer if your sarmas fall apart. Vegan sarmas can be even more prone to that kind of a disaster, since they are naturally less compact. But, have no fear. This is a skill that can easily be mastered.

To roll it like a pro, you can follow these easy steps:

1. Remove the thick part close to the base of the sauerkraut leaves with a sharp knife, leaving only a thin layer (similar in thickness to the rest of the leaf). This will make the whole leaf more flexible and easier to roll. The leftover leaf bases can still be used in the cooking – I always cover the bottom of the cooking pot with some sauerkraut, including those bases.
2. Put some filling on a sauerkraut leaf – near the middle, but closer to the base of the leaf. Start rolling the leaf around the filling, starting with the base; when the filling is covered and the roll is half-wrapped, flip the sides of the leaf over the rolled part, and continue rolling until it is fully wrapped. Do not wrap the rolls super tight – the filling will increase its volume in the cooking, because all the grains in it will soak up the liquid.
3. Bonus tip – do not overload your cabbage rolls. Use the amount of filling that is easy to wrap, to prevent the scenario of sarmas falling apart in the cooking. Remember that the filling will absorb water in the cooking and grow a bit. The exact amount of filling depends on the size and thickness of cabbage leaves, so it can be some trial and error with the first few rolls.

Cooking vegan sarma

I like to use a wide, large cooking pot with a lid, so I can fit as many cabbage rolls as possible in one layer. Before filling the pot with sarma rolls, I like to put a thin layer of shredded sauerkraut and sliced sauerkraut leftovers to cover the bottom of the pot. This will prevent sarmas from sticking to the bottom and getting burnt.

I also like to use some of that shredded sauerkraut to fill in the empty spots between sarma rolls after I’ve put them into the pot. Leaving as little empty space between them will keep them compact and prevent them from falling apart during cooking.

Serving sarma – the traditional way

In Croatia, sarma is traditionally served with boiled or mashed potatoes. Since this is one of my favourite childhood dishes, I never even have it with anything else. So, the only serving ideas that I have for you today are:

• sarma with boiled potatoes
• sarma with mashed potatoes
• sarma alone (yes… I am that person).

Some people also like to have it with home-baked bread, which can be cool if you need something to dip in the cooking liquid. Still, I prefer to just have that liquid as a soup, with a spoon.

If you decide to combine it with something else, I will not judge. Let me know in the comments if you do, I would love to know your impressions.

Storing

Since sarma is usually made in big enough batches to feed your family, friends, neighbours… for many days, you will naturally need to be able to store it for some days.

Cooked and cooled sarmas should last about a week in a refrigerator. I haven’t had a chance to try if it can survive for longer, because it would all get eaten by then.

If it is snowy outside, I keep the pot with cooked sarmas on my balcony because it is often too big for my fridge. Whenever I want to eat some, I simply reheat a couple of rolls in a smaller pot, with some of that shredded cabbage and some of the yummy soup from the big pot.

Why is sarma so cool?

Besides the obvious reason – its delicious taste, this is why you should try Croatian sarma:

• it is a part of Balkan tradition that you simply need to try if you’d like to know the food culture of this area a little better;
• it is a real winter staple dish for a reason – what else do you need but a warm, fulfilling cooked meal in a bowl to keep you cosy and satiated, right?
• there are no heavy ingredients in this dish and there is no oil, frying or baking included. Only healthy cooked nutritious goodness that will make you feel great.