Serbian Sarma
This is an old traditional Serbian dish that is has been popular for ages and you can find different variaties across.
Servings: 8
Ingredients
- 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
- Chicken
- herb salt,
pepper- bay leaf
- sweet and spicy paprika powder
- Oil or lard
Instructions
- In a bowl mix the meat and leave aside.
- Heat a pan with oil over medium heat and add the finely chopped onion.
- Saute the onion then add chopped garlic and then add rice, and the mixed minced meat, .
- Add the chicken season with salt, pepper, and herb.
- Sprinkle some sweet paprika powder and a spicy paprika powder then stir for 15 minutes.
- Prepare the cabbage leaf on a flat surface and place 2½ tbsp of meat mixture in the center of the leave and roll out the cabbage leaves.
- In a deep pan place 2 cabbage leaves on the bottom then place the sarmas on top in layers.
- Spread some pieces smoked sausage, and bay leaves and peppercorn between the layers.
- You can use the same pan to heat up 2 tbsp oil with sweet paprika powder and then pour over the layers with sarmas.
- Cover with water and place on top 2 leaves of cabbage and let it simmer for about 2½ hours on medium low heat.