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.
Sarma – Cabbage Roll Soup
This past December, I got the opportunity to see Florida for the first time for a little vacation with my husband, and to attend one of the most kick-ass weddings I’ve EVER been to.
The groom just happens to be my brother.
My brother and I didn’t have the pleasure of growing up in the same household, or even the same state. In fact, I didn’t even know that I HAD a brother until I was in my teens. (That’s a story for another time!)
He’s a youngster, compared to me, and though we met a few times pre-adulthood, we didn’t really get to spend much time together until we were adults.
Fortunately, the lack of shared history hasn’t equaled a lack of connection. I am fairly certain I have the coolest brother in the land.
Getting to meet his family that have such a huge influence on his life was an amazing experience. I hope I get the opportunity again!
One of the things that came out of that was this amazing soup.
More great soup ideas here!
At the rehearsal dinner the night before the wedding, the families got together and threw an epic party. The dinner alone,was amazing and included multiple freshly roasted pigs, chickens, salads, and the best cabbage rolls I’ve ever had in my ENTIRE life.
I wish that picture did the meal justice. I went back TWICE MORE for more of those cabbage rolls. And somewhere between trip 1 and 2, I started my, “OMGosh WHO made these and what do I need to do to get the recipe?” quest.
After being informed pretty quickly that these were NOT cabbage rolls, but in fact were “sarma”, I knew I’d found food people, like me.
The next day we enjoyed a beautiful wedding.
It took me a little while to track down the recipe after we got home from Florida, and even longer after that to actually get to making it. Even then, I didn’t quite get to the actual rolling of these which definitely is a great way to enjoy these flavors. I think this soup is a great stand-in.
It is also faster, with less manual labor involved.
If you have the time and the extra hands, I highly recommend making the original version of these. Until then though, try this hearty soup as soon as you have the opportunity!
- 3 tablespoons butter
- 2 large onion, peeled and diced
- 3 stalks celery, diced
- 3 large carrots, peeled and diced
- 1 large red bell pepper, cored and diced
- 3 pounds shredded cabbage, *approx weight. I used 1 medium head. Shredded, it filled a 6 quart dutch oven to the top.
- 1 1/2 pounds ground beef
- 1/2 pound ground pork
- 2 teaspoons chili flakes
- 1 teaspoon salt
- 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
- 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, and the chili flakes, salt, pepper, oregano, and seasoning salt. 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.
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.
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.
This isn't spicy at all with the amount of red pepper flakes. I'd add in some additional if there weren't any sensitive palates eating.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 355 Total Fat: 17g Saturated Fat: 7g Trans Fat: 1g Unsaturated Fat: 8g Cholesterol: 76mg Sodium: 820mg Carbohydrates: 27g Net Carbohydrates: 0g Fiber: 5g Sugar: 9g Sugar Alcohols: 0g Protein: 24g