Stuffed cabbage leafs


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In this video you will see step by step how to prepare this irresistible, classic, vegan recipe for sauerkraut with rice.


  • 1 head green cabbage (can also be pickled cabbage, sauerkraut)
  • 1 tsp paprika
  • 400 g rice
  • 1 head onion
  • 1 carrot
  • 1 tomatoe
  • 1 stalk of fresh celery
  • 6 springs parsley
  • 8 tbsp sunflower oil
  • 1 tsp. paprika
  • 1 tbsp.savory
  • salt and black pepper  to taste


  1. Wash the cabbage and cut the cob.
  2. In a deep saucepan, bring water to a boil and add salt. Put the cabbage in the pot with the carved part down and let it cook for about 5-10 minutes.
  3. Then remove and cool with cold water. Cut the cobs on the leaves and save them. If you use sauerkraut, proceed directly to the preparation of the filling.
  4. Cut the onion into small pieces and fry it for about a minute in hot sunflower oil together with the grated carrot.
  5. Add the rice and fry for about 4-5 minutes, stirring occasionally until glassy. Sprinkle with paprika and pour about 400 ml of boiling water.
  6. Add diced tomatoes, salt and simmer over low heat until the rice absorbs the liquid. Finally, season with savory and finely chopped celery and parsley.
  7. In each cabbage leaf put 1-2 tablespoons of the stuffing and wrap the cabbage. Put the cut cabbage heads on the bottom of a wide saucepan. Arrange the cabbage rolls on them with the closed side down.
  8. Pour enough hot water to cover the sarma and squeeze them with a plate. After boiling, the dish is stewed for about 25 minutes on low heat under a lid.

Caution: Contains fresh celery, which may cause allergic reactions.