Посна Сарма / Posna Sarma (Fasting Stuffed Cabbage)

Serbian Fast With Oil Published April 10, 2026

Sarma is the great celebratory dish of Serbia — normally made with meat and pork fat. During fasting, the filling becomes rice, mushrooms, and walnuts, and the rolls are braised in sauerkraut juice. The result is tangy, earthy, substantial, and arguably more interesting than the meat version.

Posna sarma takes time and patience, especially the rolling. This is traditionally a communal activity — you sit at the kitchen table with family and roll sarma while talking. There is no shortcut and no reason to want one.

FASTING LEVEL: Fast With Oil (for strict days, omit oil and use water for sautéing)
SERVINGS: 8 (about 24 rolls)
TIME: 2.5 hours

INGREDIENTS

- 1 large head of sauerkraut (kiseli kupus), leaves separated, or 24 large sauerkraut leaves
- 300g long-grain rice, rinsed
- 200g mushrooms (button or cremini), finely diced
- 100g walnuts, finely chopped
- 2 large onions, finely diced
- 4 tablespoons sunflower oil
- 2 tablespoons sweet paprika
- 1 teaspoon hot paprika
- 1 teaspoon black pepper
- Salt to taste (careful — sauerkraut is already salty)
- 500ml sauerkraut juice (from the barrel or jar)
- Water as needed

METHOD

1. If using a whole head of sauerkraut, carefully peel off the leaves. Trim the thick central vein from each leaf so it rolls easily. If the leaves are very salty, soak them in cold water for 30 minutes, then drain.

2. Heat 3 tablespoons of oil in a large skillet over medium heat. Add the onions and cook for 8-10 minutes until soft and golden. Add the mushrooms and cook another 5 minutes until they release their liquid and it evaporates.

3. Stir in the sweet paprika and hot paprika, cook for 30 seconds. Add the rice and stir to coat everything in the paprika-onion mixture. Add 200ml of water, cover, and cook on low for 10 minutes until the rice has absorbed the water and is half-cooked. Remove from heat and stir in the walnuts. Season with pepper and a little salt.

4. Place 2-3 tablespoons of filling on each sauerkraut leaf. Fold in the sides and roll tightly. Place the rolls seam-side down in a large, heavy-bottomed pot. Pack them snugly in layers.

5. Shred any remaining sauerkraut leaves and scatter them over the top. Pour the sauerkraut juice and enough water to just cover the rolls. Drizzle with the remaining tablespoon of oil.

6. Place a heavy plate on top of the rolls to keep them submerged. Bring to a gentle simmer, then cover the pot and cook on very low heat for 1.5 hours. Do not stir — you will destroy the rolls. Check occasionally and add water if needed.

7. Serve hot with bread. The sarma should be tangy from the sauerkraut and rich from the walnuts and mushrooms.

NOTES

- Posna sarma is the traditional Christmas Eve dinner in many Serbian households.
- The sauerkraut juice is essential — it gives the dish its characteristic tanginess. Do not substitute with vinegar.
- Leftovers reheat beautifully. They keep in the fridge for 5 days.
- If you cannot find barrel sauerkraut (the best option), jarred sauerkraut leaves work. Avoid canned — the texture is poor.
- Some families add a handful of dried cranberries to the filling. A modern touch, but a good one.