Sarma soup, or Cabbage Roll Soup, is a hearty, filling, and delicious meal that your whole family will enjoy. I like to make the rice on the side, so the leftovers hold up better! This can be made in a Dutch oven or adapted for your slow cooker or Instant Pot.
Cabbage Roll Soup
Sarma, or cabbage roll soup, is a comforting and hearty dish inspired by traditional cabbage rolls. This soup is packed with nutritious vegetables, savory ground beef and pork, and a perfect blend of spices. Ideal for a cozy meal, Sarma provides the essence of cabbage rolls in a much simpler form. Enjoy this satisfying dish with a side of steamed rice for a complete meal.
Sarma, known for its rich flavors and nourishing ingredients, is a versatile dish with many variations. This version simplifies the traditional cabbage rolls by turning them into a delightful soup, making it easier to prepare without compromising taste.
Why you’ll love it!
- Nutritious: Packed with vegetables and protein-rich meats.
- Hearty: A filling and satisfying meal perfect for any time of the year.
- Flavorful: Seasoned with a perfect blend of spices including paprika and chili flakes.
- Easy to Prepare: Simplifies traditional cabbage rolls into an easy-to-make soup.
- Versatile: Can be easily adapted with different ingredients or seasonings.
Try our Smoked Stuffed Pepper Soup
Cabbage Roll Soup shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Butter
- Onion
- Celery
- Carrots
- Red Bell Peppers
- Shredded Cabbage
- Ground Beef
- Ground Pork
- Chili Flakes
- Salt
- Paprika
- Pepper
- Oregano
- Seasoning Salt
- Diced Tomatoes
- Tomato Sauce
- Water
- Cooked Rice
How to make Sarma Soup
Wondering what you’re getting yourself into when you make this dish? Here’s a quick overview of the process! Make sure you follow the instructions at the recipe card at the bottom of the post while you’re cooking.
- Sauté Vegetables: Melt butter in a large Dutch oven or stock pot. Sauté diced onion, carrots, celery, and bell peppers over medium heat for 5 minutes.
- Cook Cabbage: Add shredded cabbage to the pot, cooking for an additional 10-15 minutes until it begins to soften.
- Prepare Meat: In a separate pan, cook ground beef and pork with chili flakes, salt, pepper, oregano, seasoning salt, and paprika until meat is thoroughly cooked. Drain excess grease.
- Combine Ingredients: Add cooked meat, diced tomatoes, tomato sauce, and water to the pot with vegetables and cabbage. Simmer on low to medium-low heat.
- Simmer: Cook until vegetables are tender. Serve with steamed rice on the side.
Make our Egg Roll in a Bowl recipe!
FAQ
How should I store leftover Sarma?
Store leftover soup in an airtight container in the refrigerator for up to 4 days.
Can I reheat Sarma?
Yes, reheat the soup on the stovetop over medium heat or in the microwave until heated through.
Can I prepare Sarma in advance?
Absolutely! This soup can be made a day in advance and stored in the refrigerator. The flavors often improve the next day.
What variations can I try?
You can use ground turkey or chicken instead of beef and pork. Adding different vegetables like zucchini or mushrooms can also enhance the flavor.
More delicious SOUP RECIPES
More Amazing Soup Recipes
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- Smoked Chicken Tortilla Soup
- Turkey Noodle Soup
- French Onion Soup
- Miso Ramen
Sarma {Cabbage Roll} Soup
This hearty soup is filled with vegetables and amazing traditional flavors. Traditional Sarma, or cabbage rolls, are deconstructed and made into a rich and filling soup. It is so much less work than rolling cabbage rolls!
Ingredients
- 3 tablespoons butter
- 2 large onion, peeled and diced
- 3 stalks celery, diced
- 3 large carrots, peeled and diced
- 3 red bell peppers, cored and diced
- 3 pounds shredded cabbage, *approx weight. I used 1 medium-sized head, shredded, it filled a 6 quart dutch oven to the top
- 1 pound ground beef
- 1 pound ground pork
- 2 teaspoons chili flakes (I used Korean Gochugaru and it was amazing!)
- 1 teaspoon salt
- 3 tablespoons paprika
- 1/2 teaspoon pepper
- 1/2 teaspoon oregano
- 1 teaspoon seasoning salt, like Lawry's or Johnny's
- 15 ounce can diced tomatoes
- 28 ounce can tomato sauce
- 5-6 cups water
- 3 cups cooked rice
Instructions
- Melt the butter in a large Dutch oven or stock pot. Place the onion, carrots, celery, and bell peppers inside, and cook over medium heat for 5 minutes.
- Add in the cabbage, and cook for an additional 10-15 minutes, or until the cabbage has started to soften and become pliable.
- In a separate pan, put the ground beef, ground pork, chili flakes, salt, pepper, oregano, seasoning salt, and paprika. Cook, stirring frequently, until the meat is cooked through. Drain off any excess grease, and place the meat into the dutch oven.
- Add the diced tomatoes, tomato sauce, and water to the pot. This is going to completely fill a 6 quart pot. If you have a 7 or 8 quart, I'd recommend using it! If you need to add a little less water, feel free.
- Reduce heat to low or medium low. Just enough to keep the soup at a simmer.
- Cook until the vegetables are tender. Serve with steamed rice on the side.
Notes
RICE
Most versions that I've seen of this include rice right in the soup. I prefer to make the rice in my rice cooker, and keep it separate until you serve it. This prevents your leftovers from having soggy overcooked rice the next day.
SALT
The amount of salt you need will vary according to taste, and also what brand of tomato sauce you use. Some are much saltier than others! Taste the soup at this point, and add in some additional salt/seasoning salt as needed.
HEAT
This isn't spicy at all with the amount of red pepper flakes called for. I'd add in some additional if there aren't any sensitive palates eating.
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 370Total Fat: 18gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 77mgSodium: 817mgCarbohydrates: 29gFiber: 6gSugar: 10gProtein: 25g
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!
Nicole Johnson
Nicole Johnson, a self-taught expert in grilling and outdoor cooking, launched Or Whatever You Do in 2010. Her blog, renowned for its comprehensive and creative outdoor cooking recipes, has garnered a vast audience of millions. Nicole's hands-on experience and passion for grilling shine through her work. Her husband, Jeremiah Johnson, also plays a pivotal role in recipe development, adding his culinary flair to the mix. Together, they form a dynamic duo, offering a rich and varied outdoor cooking experience to their followers.
Victoria
Monday 23rd of August 2021
Hi! Does anyone have a recipe to make traditional Albanian sarme that is actually rolled? Double points if I could also find a traditional dhalle (yogurt) recipe to go with it. I’m teaching my kids about different countries’ cuisines, and this is at the top of their list to try for Albanian food! If not, I think the soup will be a nice stand-in! I’ve just read that every Balkan country does it a little bit differently, and I’d like to stay as close to traditional Albanian as I can. Thanks I’m advance!
Nicole Johnson
Tuesday 24th of August 2021
I don't have a recipe for that. This soup is very close though. My brother's family makes Sarma regularly and he gave me the general overview. It is one of those recipes that never actually has amounts and usually relies on your grandma tasting it to see if it is right. I just didn't want to take the time to mold and roll (7 kids will do that to you) so this soup was born. It is still one of my favorites, and I make it a few times a year!
autocollant
Monday 1st of January 2018
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