From its Turkish beginnings in these parts, sarma has today become one of the “national” dishes in almost all countries of the Southeast Europe. The Turkish word sarmak which means to wrap or twist, has remained relevant to this day. Sarma is prepared in Vojvodina by making a mixture of pork or beef, rice, eggs and spices and wrapping it in sauerkraut leaves, then placed in a soup pot or stock pot and cooked.
The taste of Vojvodina sarma is similar to sarma from other meridians, but it is a little different! The difference is that it is mostly wrapped in the leaves of autochthonous Futog cabbage, which are tastier and softer, and even more suitable for wrapping sarma. Roux that adds a fuller taste to the sarma and completes the bite is also mandatory. The center of cabbage and sarma in Vojvodina is Futog, a place near Novi Sad, because it grows the famous cabbage, which has recently been labeled as a product with a protected designation of origin. Every year, a traditional event called “Kupusijada” is held in Futog to celebrate the Futog cabbage, and where visitors, among other things, have the opportunity to try numerous cabbage dishes, including the Futog sarma.