Sauerkraut Sarma

Last Updated on August 6, 2024

Cut beef and pork stewed wrapped in cabbage leaves.

Ingredients:

Ingredients for 4 people: 200 g of beef 200 g fatty pork 200 g cooked rice 50 g of lard 2 tbsp oil 2 pcs onions 1 pc small head of sauerkraut a piece of pork rind (a piece of sausage) ground sweet paprika ground pepper parsley salt

Procedure:

1.
1. Grind the meat finely, mix with cooked rice, finely chopped onion, salt, pepper and let it stand for a while
2. Cut the leaves off the cabbage, cut off the hard ribs, cut the large leaves into 4 pieces, the small ones into 2 pieces
3. Grease a baking dish with oil, cover with a layer of chopped cabbage from the centre of the head, arrange the rolls on top, add a piece of pork skin (or sausage) and pour boiling water or sauerkraut juice over them
6. Cover the surface with a few sauerkraut leaves and simmer over a low heat
7. Before serving, pour hot lard in which we have foamed ground paprika over the sarma.

Recommendation:

Similarly prepare sarma from fresh cabbage leaves or vine leaves.You can ferment the cabbage leaves yourself in a quick way: cut the stem out of a cleaned cabbage head and pour boiling water over the head, cut off the large leaves after 3 minutes, roll them up, put them in a large bottle and carefully pour hot water with salt and cumin (20 g salt per 1 l of water) over the leaves, weight them slightly so that they are submerged, weigh the jar and put it in a warm place where the leaves will ferment in 1 week.

Note:

The sarma recipe originated in Turkey but has been domesticated, in various rewards, in other countries.