Sarma is a beloved dish in Albanian cuisine consisting of cabbage leaves carefully wrapped around a savory filling of ground beef, rice, onions and aromatic herbs. These hearty rolls are slowly simmered in a rich tomato sauce until tender and flavorful.

This dish has deep roots in Balkan and Mediterranean cuisine, with variations found throughout the region. In Albania, sarma is particularly popular during winter months when cabbage is in season and families gather for warm, comforting meals.

Making sarma requires patience and technique. The cabbage leaves must be blanched until pliable, then filled with just the right amount of meat and rice mixture. Each roll is carefully wrapped to keep the filling secure during cooking. The rolls are layered in a pot and slowly simmered in tomato sauce, allowing the flavors to meld and the cabbage to become tender.

While the traditional recipe uses ground beef, some variations include lamb or a mixture of meats. The seasoning can also be adjusted with additional herbs like dill or mint. Some cooks add smoked meat to the cooking liquid for extra flavor, while others prefer a lighter vegetarian version made with just rice and vegetables.

In Albanian homes, sarma is often served as a main course for family meals or special occasions. It's typically accompanied by crusty bread to soak up the flavorful sauce and a dollop of sour cream or yogurt on top. The dish is even better the next day, as the flavors continue to develop.

From a nutritional standpoint, sarma provides a good balance of protein from the meat, carbohydrates from the rice, and fiber from the cabbage. One serving contains approximately 300-400 calories. The dish is naturally gluten-free (when made with plain rice) and can be adapted for different dietary needs by adjusting the filling ingredients.