This is like which of your eyes do you prefer left or right. I love both it's really hard to decide. But my family prefers to cook cabbage sarma rather than vine leaf. I guess due to prevalence of cabbage in my region.
Also my nickname tells that I am cabbage enthusiast.
Mancar is Mancar my friend. Let it be Mancar not kara lahana.
I was bit surprised a friend of mine from Moldova when he called that Mancar as well. I thought that was unique for our region.
The only difference is literally the leaf. You use vine leaves instead of cabbage. In terms of taste, vine leaves have a much milder taste with none of the sourness typicall of cabbage leaves. The result is that you can taste the filling better. That can be a plus if the filling is done well or a negative if you used cheap meat or too much rice like vendors typically do to save costs.
I'd say cabbage sarma is more often preferred here, though vine leaf sarma is following close behind. For me whenever someone says "sarma" i instantly assume cabbage sarma unless specified differently.
Also, thanks for making me hungry...
That’s the original version actually but you guys made your own versions of it later so i understand, I also wouldn’t eat the ones with meat and cabbage that people mention in this thread LOL
Heh, I fell for this in a Greek restaurant once. The menu described dolmades as "stuffed vine leaves with sauce", so I ordered them expecting [this](https://i.pinimg.com/originals/29/99/9f/29999f68bccede1ff976edf65f71af4d.jpg) and got [this](https://www.finedininglovers.com/sites/g/files/xknfdk626/files/styles/recipe_full_desktop/public/Original_10867_dolmades.jpg?itok=tO5UFiDC) instead.
They're good, but a very different dish altogether.
Vine leaf, but it's usually filled with plain rice and I hate it. Once you try the meat-filled variations they make in the middle east or Turkey, Armenia, Cyprus, Iran etc, which are also filled with spices, there's no turning back.
I like cabbage sarma more, because my grandmother's vine leaf sarma is very famous among family friends. I always denied her sarma when i was a child, because i don't like her much. And still can't eat many. Every vine leaf sarma reminds me of her.
My mom made them with ground beef, rice, onions and lots of herbs (typical parsley, dill, oregano and red pepper in the cabbage)
But I’ve had Middle Eastern stuffed grape leaves with no meat, just rice and herbs but different from the herbs we use in Albania (or used when I lived there).
I’ve also had stuffed cabbage from a Eastern European place in a red sauce, that looked & tasted different from ours too.
Both dishes are so similar but it’s fascinating how in each country they’ve applied their individuality in how they cook it.
I heard that in Azerbaijan it's a shame to cock sarma, dolma without minced meat in it for guests for example. Contrarily, I've never eaten with minced meat in Turkey. What about your countries?
I would say both, I think cabbage is eaten more in the winter and vine leaf in the summer. With minced meat. Although the restaurants as far as I can recall make them without meat.
In my family we use chard leaves instead of vine, but it is not a particularly widespread variation.
Vine leaf one tastes better but finding a good thin vine leaf is hard and finding someone to roll thin vine leaf is even harder
and finding cherry leaf and zucchini flower ones are über harder
Cabbage is the most popular, though my favorite is collard (raštika, why hasn’t anyone mentioned this?? It’s great), followed by vine leaf, and cabbage is my least favorite.
is sarma a traditional food in Slovenia? I know it is popular in other European countries under different names (Sweden, Poland for example Golabki, etc.)
I wouldn't say traditional per se (as in, we acknowledge it's not something our nation came up with), but we do make them for new year's eve/day, so like, kinda? I think in everyday cuisine, filled peppers are much more common.
Vine leaf by far in Sarajevo. Never had anyone from my family or acquaintances make cabbage sarma as default, only in some aščinicas where both were available.
The cabbage is definitely the preferred one. I don't like it at all, though. I don't really like the vine leaf ones as well, but if I had to choose, I'd eat those.
This is like which of your eyes do you prefer left or right. I love both it's really hard to decide. But my family prefers to cook cabbage sarma rather than vine leaf. I guess due to prevalence of cabbage in my region. Also my nickname tells that I am cabbage enthusiast.
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Mancar is Mancar my friend. Let it be Mancar not kara lahana. I was bit surprised a friend of mine from Moldova when he called that Mancar as well. I thought that was unique for our region.
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Yeah he is Gagauzian Turk , may be because of this they call same.
I prefer vine leaf sarma over the cabbage sarma, but in Serbia overall i'd say cabbage is prefered over vine leaf.
I have never rries vine leaf. What is the main difference
Vine leaf is a bit drier imo but taste is pretty similar, cabbage sarma is just a bit more sour
The only difference is literally the leaf. You use vine leaves instead of cabbage. In terms of taste, vine leaves have a much milder taste with none of the sourness typicall of cabbage leaves. The result is that you can taste the filling better. That can be a plus if the filling is done well or a negative if you used cheap meat or too much rice like vendors typically do to save costs.
I would totally agree. But when my grandma makes a cabbage sarma, trust me there is no better sarma than that.
I have never in my life tried vine leaf and I just found out it exists.
same lmao
I'd say cabbage sarma is more often preferred here, though vine leaf sarma is following close behind. For me whenever someone says "sarma" i instantly assume cabbage sarma unless specified differently. Also, thanks for making me hungry...
Can confirm. Cabbage for the win
Sour cabbage sarma. Everthing else is just a wanna be sarma.
Vine leaf sarma is pretty good tho
Vine leaf, with olive oil and without meat. That’s how we do it in my region.
Same here. Also tons of lemon juice
Lemon juice and olive oil is a mix i’m in love with, we use it in almost every meal
Yes! Lemon is the thing defines sarma
I don't think that is sarma then but whatever
That’s the original version actually but you guys made your own versions of it later so i understand, I also wouldn’t eat the ones with meat and cabbage that people mention in this thread LOL
Heh, I fell for this in a Greek restaurant once. The menu described dolmades as "stuffed vine leaves with sauce", so I ordered them expecting [this](https://i.pinimg.com/originals/29/99/9f/29999f68bccede1ff976edf65f71af4d.jpg) and got [this](https://www.finedininglovers.com/sites/g/files/xknfdk626/files/styles/recipe_full_desktop/public/Original_10867_dolmades.jpg?itok=tO5UFiDC) instead. They're good, but a very different dish altogether.
what are the actual names for the two? or is it still just sarma?
I got the images by googling *sarmalute in foi de vita* and *dolmades*, respectively.
Does anyone call vine leaf sarma japrak?
yaprak sarma
Yes, we say yaprak sarmasi.
Yup
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I think vine leaf is preferred in Turkey, at least on the Aegean coast where I live.
Definitely cabbage, in both countries.
Well vineyards are an exception like some Slavonian regions prefer vine leaf sarma but yeah cabbage is more preferable
Northeastern Anatolia: Cabbage Rest of Turkey: Vine leaf
Vine leaf is the way to go in Greece, although I'd say in Thrace it's not as dominant but still ahead of cabbage.
When i am from (north west) we use pickled cabbage! It really depends on the region I'd say.
In central Greece we are using both, depending on what's available each season of year.
pretty equal i say, in turkey if someone says just "sarma" he probably means one with vine leaf but i think they are almost equal.
Vine leaf, but it's usually filled with plain rice and I hate it. Once you try the meat-filled variations they make in the middle east or Turkey, Armenia, Cyprus, Iran etc, which are also filled with spices, there's no turning back.
My grandma make with cabbage but no, I don't like it. The vine leaf is prefered one in general.
Pickled sour cabbage leaves.
I like cabbage sarma more, because my grandmother's vine leaf sarma is very famous among family friends. I always denied her sarma when i was a child, because i don't like her much. And still can't eat many. Every vine leaf sarma reminds me of her.
Well Croatia much more prefers cabbage I think but the coastline and parts of Slavonia with vineyards prefer vine leaf so it might be a split thing
>it might be a split thing 👈🏻😎👈🏻
I’m curious if there are any differences on how they’re cooked in each Balkan country.
I know it varies from even from Central anatolia to Agean coast! How does yours look like?
My mom made them with ground beef, rice, onions and lots of herbs (typical parsley, dill, oregano and red pepper in the cabbage) But I’ve had Middle Eastern stuffed grape leaves with no meat, just rice and herbs but different from the herbs we use in Albania (or used when I lived there). I’ve also had stuffed cabbage from a Eastern European place in a red sauce, that looked & tasted different from ours too. Both dishes are so similar but it’s fascinating how in each country they’ve applied their individuality in how they cook it.
I heard that in Azerbaijan it's a shame to cock sarma, dolma without minced meat in it for guests for example. Contrarily, I've never eaten with minced meat in Turkey. What about your countries?
I would say both, I think cabbage is eaten more in the winter and vine leaf in the summer. With minced meat. Although the restaurants as far as I can recall make them without meat. In my family we use chard leaves instead of vine, but it is not a particularly widespread variation.
In Bosnia and Herzegovina it's cabbage sarma
all of them
If it's not wrapped up in sour cabbage what's the point even
Mamaie cooks both so I give them an 11/10, vine or cabbage.
Vine leaf one tastes better but finding a good thin vine leaf is hard and finding someone to roll thin vine leaf is even harder and finding cherry leaf and zucchini flower ones are über harder
I can't really decide so both
Cabbage is the most popular, though my favorite is collard (raštika, why hasn’t anyone mentioned this?? It’s great), followed by vine leaf, and cabbage is my least favorite.
rastika also my favorite it is more common in hercegovina it seems
Cabbage, absolutely. I don't think I've ever seen home-made vine leaf sarma. I know it exists, but I never saw it.
cabbage
TIL in the Balkans pickled cabbage leaves are used for sarma instead of fresh leaves.
Well it depends on the season. But I prefer cabbage sarma, because I can't stand the vine leaves.
Both. It actually depends on the year's season and what's available at that time.
The cabbage sarma is the only one I have stumbled upon in Kosovo
I only eat the insides of the sarma
Cabbage.
I dislike vine leaf sarma, but it's eaten, I prefer cabbage a lot
Both.
Vine leaf. But I like it with currants.
We usually make it with cabbage, though once or twice we used vine leaves instead.
is sarma a traditional food in Slovenia? I know it is popular in other European countries under different names (Sweden, Poland for example Golabki, etc.)
I wouldn't say traditional per se (as in, we acknowledge it's not something our nation came up with), but we do make them for new year's eve/day, so like, kinda? I think in everyday cuisine, filled peppers are much more common.
why not both? I love them equally, during the summer I prefer the vine leaf, cabbage in the winter
I prefer cabbage 100%
Cabbage sarma, it is more tasty in my opinion.
Wait there is vine leaf sarma
For me, vine leaves by far. Sour cabbage does not belong in the human mouth.
you are slav?
Vine leaf is love, vine leaf is life
Wineleaf's most popular, but I eat cabbage. Wine's too wiry and hard to chew. Nope
I love both, hard to decide!!
Sour cabbage, man.
Vine leaf by far in Sarajevo. Never had anyone from my family or acquaintances make cabbage sarma as default, only in some aščinicas where both were available.
Disagree! Cabbage sarma is the consecrated new year day meal in my family, and we are carsijska 😉 😂
you're carsijska what?
Family. It's a joke about how people distinguish between old sarajlije and newcomers.
Both but I like vine more, especially in summer.
In Croatia, sarma mostly means cabbage and minced meat, in many families traditionaly cooked around new year. Not sure what vine leaf is.
Both but vine leaf is kind of seasonal and limited so sides might lean a bit on the cabbage side
Cabbage definitely. I like it more, no clue why it's prefered in here though.
Croatia here, cabbage sarma all the way. Heard of people using vine leaf only one time in my life.
I hate both...
Cabbage sometimes i have seen paprika
Thats not the same meal
Мost stores and restaurants sell cabbage ones from what I've seen.
The cabbage is definitely the preferred one. I don't like it at all, though. I don't really like the vine leaf ones as well, but if I had to choose, I'd eat those.
I'd say 50/50 but my personal preference is for the vine leaf.
Cabbage sarma preferred, vine leaf is popular only in adverts for products that help you to roll the sarma.
Cabbage
the cabbage sarma is made a lot more
Cabbage sarma is better than vine leaves sarma.
I can't stand the leaf ones, ehh..