This old Serbian dish has been popular for years and years, and as a result there are tens of different recipes for the “best sarma’’.
- 1 large head of sauerkraut
- 1 kg mixed minced meat (700 g pork mince and 300 g beef mince)
- A couple of dried pork ribs, smoked sausage
- 200 ml Rice
- 600 g onion
- 3 cloves of garlic
- herb salt,
- bay leaf
- sweet and spicy paprika powder
- Oil or lard
- Heat the oil or lard in a pot and fry the finely chopped onion.
- Once it gets a golden colour add chopped garlic, the mixed minced meat, rice.
- Add the chicken and herb salt and pepper according to taste.
- Also add a lot of sweet paprika powder and a bit of spicy paprika powder.
- Stir and fry for 15 minutes. Once the meat is fried the next step is the rolling of sarmas.
- Into each cabbage leaf place about a 2,5 spoonfuls of meat and continue doing so until you run out of the mixture.
- Once you finish all the rolling, place two to three cabbage leaves on the bottom of the deeper pot and then begin packing the sarmas on across the pot.
- In between each layer of cabbage rolls place pieces of the chopped pork ribs, smoked sausage, and a couple of bay leaves and peppercorn.
- In pan, heat about two spoons of lard or oil, add the sweet paprika powder and then pour that over the sarmas.
- Cover them with 2 to 3 leaves of cabbage, add as much water as necessary and leave to simmer.
- Cook on stove for about 2 to 2 and a half hours on low heat.
Photo credit and inspiration: .serbia.com/