Sarma According To Grandma Marija`s Way
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 1 min |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g minced meat (mixed minced meat)
- 1 onion (s), finely chopped
- 2 cloves garlic)
- 1 egg (s)
- 120 g rice, raw
- 1 small rib, smoked (smoked)
- salt and pepper
- Paprika powder, noble sweet and hot
- 2 packs sauerkraut
- 1 white cabbage (whole pickled)
Print Recipe
Pin Recipe Instructions
- The thick stalk at the beginning of the leaf is carefully removed from the herb. (If you do not get any pickled cabbage, you can make do with boiling a normal one in salted vinegar and water. It is best to use Brunswick cabbage).
- The minced meat is mixed with salt, pepper, paprika powder, onion, pressed garlic, rice and the egg. Then the cabbage leaves are filled with it and wrapped. First place a layer of sauerkraut in a rather wide dish, then layer the roulades closely together. Finally, another layer of sauerkraut and the smoked ribs. Douse with water and slowly simmer on a low flame for at least 2 hours.
- It is best to prepare the whole thing the day before and refrigerate overnight. The roulades are best heated in a small baking dish with a little sauce in the oven and served with the cabbage.
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