Traditional Sarma Sadma Recipe
Ok folks! This is it! This is the big one! I am showing you guys how my family makes Sarma!

This is the good stuff, but I must warn you, that

this is not for the faint of heart!!!

If you are a health buff, please walk away now! If you disapprove of unhealthy foods, that are addicting, but bad for you, get away from this post now!

 

Traditional Sarma Sadma Recipe

I don’t want you to hate me! I am just showing you, a part of my life that is real, and so satisfying!

Please note: We only eat this once a year, because it is generally an unhealthy but delicious dish, the way that my family makes it! Now, I know that there are many ways to make this dish healthier, but today I am showing you how we do this! This dish as is, is pronounced in Serbian: Chorcamne. Which means fake or lie, because true Sarma is usually wrapped in cabbage, and this is not. It is more of a deconstructed Sarma. Or as we pronounce it: Sadma!
Traditional Unstuffed Sarma Recipe
The reason it is so unhealthy, is because of all of the lard/oil that is used in this.
Some have used shortening, but the flavor, for my family is not acceptable that way. And by my family, I mean my Mother-in-law, Father-in-law, my Husbands Uncles, my Sisters, my Aunts, my Uncles, and all the elders.

If this dish is made healthy, they probably won’t like it. And my recipe, is very toned down as far as the heat is concerned. My uncle Dan, makes it so hot, that you cannot eat it! My mother in law puts jalapeño peppers in there, and my aunt Sophia puts Habaneros!!

Traditional Unstuffed Sarma Recipe
I only put red pepper flakes and a lot of black pepper, and it gave it just the right amount of heat. This meal should be served with a disclaimer. You know like the kind that they have at the heart attack grill in Las Vegas Nevada? Yeah that one!
If eaten too much, this will absolutely clog your arteries! That is why we only eat this once a year, on thanksgiving or Christmas. It can get addictive. It is so good, that one bite is just simply not enough!
The trick is, to constantly stir, once the rice is in, because it sticks to the bottom of the pot almost instantly! And you also need to be sure to have it on simmer, as soon as the tomato paste goes in, because it will surely burn if not on simmer.
Traditional Unstuffed Sarma Recipe
When this is done, you can eat it as is, or you can wrap this in cabbage leaves, that have been blanched in boiling water. One day, I will show you the tutorial for stuffing the cabbage leaves, but for this dinner, we did not have this filling stuffed. Just as is!
You can also stuff them in whole bell peppers that have been cleaned out. You then bake the stuffed bell peppers for about 20 minutes or until bell peppers are tender.
Traditional Unstuffed Sarma Recipe
So here is the recipe for My Family’s Traditional Sarma or Sadma, as many call it. I am not sure where this dish originated from, but I have heard that many serve it in Turkey, Yugoslavia, Serbia, Croatia, and surrounding countries. Each family, may have a different way of making this dish, and here is ours. It has been a traditional holiday dish, in my family for like EVER! And we cannot make a Christmas dinner without it!
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My Family's Traditional Sarma Recipe

Ingredients

  • 172 g/ 3 lbs pork butt, chopped into bite sized pieces
  • 16 oz lard or vegetable oil
  • 3 cups chopped onion
  • 3 cups chopped bell pepper
  • 3 cups rice uncle bens
  • 2 cans tomato paste
  • 2 cups chopped cabbage (optional)
  • 4 tablespoons salt
  • 2 tablespoons red pepper flakes
  • 1 tablespoon black pepper
  • 3 tablespoons apple cider vinegar
  • 1 cup of water

Instructions

  1. In a large pot melt 16 oz of lard until hot and is in liquid form. With the stove at medium heat, add the chopped pork in slowly. Be careful because oil is hot!
  2. Let cook at least 20 minutes stirring occasionally until pork is tender.
  3. Add in onion, and bell pepper, and combine.
  4. Cook for a few minutes, until vegetables have softened a bit.
  5. Add in rice, and combine again.
  6. Add tomato paste, and stir in well to combine.
  7. Reduce heat to simmer.
  8. Add, water, apple cider vinegar, salt, pepper, and red pepper flakes.
  9. Stir to combine.
  10. Add in chopped cabbage (optional)
  11. Be sure to stir constantly at this point, to be sure that no rice is sticking to the bottom of pot.
  12. Stir constantly for about 20 minutes, or until rice has softened.
  13. You can serve this way, or use this as filling for stuffed cabbage leaves.
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