Cabbage Wrap – Sarma
by Editorial Staff
Summary
| Prep Time | 1 hr 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
- 1 kg pork neck
- 400 g bacon, smoked
- 100 ml oil
- 6 onion (s)
- 100 g rice
- 1 large can sauerkraut
- 2 heads white cabbage, stalk removed
- 100 ml vinegar
- 3 bunch savory or
- 60 g savory, rubbed
- salt and pepper
- Creme fraiche Cheese
Print Recipe
Pin Recipe Instructions
- Boil the cabbage heads in a large saucepan with plenty of water and 100 ml of vinegar for about 10 minutes. Peel off loose sheets one by one and continue until about 30 sheets have been peeled off. Use only the large leaves.
- Chop the onions and fry them in 60 ml oil over low heat until golden brown, then set aside.
- Spin the meat through the meat grinder or let it spin at the butcher`s. Ready-made minced meat is not recommended. Remove the rind from the smoked bacon, cut the rind into pieces and save. Turn the smoked bacon through the meat grinder and mix well with the mince. I also put the fried onions through the meat grinder along with the meat. Wash the rice, let it drain and mix well with the mince. Salt and pepper. If you don`t have fresh savory on hand, you can mix grated food into the meat batter. Take a handful of meat dough at a time and wrap it in a sheet of white cabbage
- When all the cabbage rolls are made, put the remaining oil in a large saucepan. Now put a 2 cm thick layer of sauerkraut and a few pieces of rind into it. Place the fresh savory in between or sprinkle the rubbed over it. Put a layer of cabbage wrap on top. Repeat layering until all components are used up. Finish with a layer of sauerkraut. Pour the sauerkraut juice over it and add a little water.
- Simmer at a low temperature for approx. 2.5 hours, half covered, so that the steam can escape. Pour in a little more liquid if necessary.
- Serve hot with crème fraîche.
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