Sarma

Summary

Ingredients

• 2 heads pickled sauerkraut, small heads
• 1 ½ kg minced meat, mixed, roughly turned
• 250 g smoked bacon or smoked ham, diced
• 1 cup rice, parboiled
• 0.5 ½ stock cube
• 3 tablespoon tomato paste
• 1 tablespoon parsley, frozen
• Paprika powder, noble sweet
• Vegeta
• pepper
• 1 tablespoon ajvar
• 1 onion (s), finely grated
• 1 egg (s)
• Sunflower oil, rapeseed oil or other vegetable oil
• 2 tablespoon flour
• 400 g ribs, smoked, or 1 - 2 thick slices bacon
• water

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Instructions

1. Preparation of the herb:
2. Remove the stalk from the sauerkraut heads, then remove the leaves one by one. The first leaves are usually a bit torn, do not discard them, they can be placed on top of the pot at the end.
3. Pour cold water into the sink and add the leaves for about 5 minutes. Then wash the leaves again with cold, clear water using a flowing stream.
4. About 35-40 larger leaves are needed for the sarma. The leaves should be big enough to wrap around an egg-sized minced meat mass. Cut the smaller leaves, which can no longer be used to wrap sarma, into strips and set aside.
5. Preparation of the mince:
6. Boil the rice in 2 cups of water with the half stock cube almost cooked.
7. Mix together the minced meat, bacon, pre-cooked rice, 1 tablespoon tomato paste, parsley, ajvar, the grated onion and the egg. I season the mince with about 1/2 teaspoon Vegeta, some paprika powder and some ground pepper. Salt no longer has to be added as the Vegeta is already salty.
8. Preparation of the sarma:
9. Place an egg-sized mass of minced meat on each of the cabbage leaves and shape the minced meat into a somewhat elongated shape. Make sure that the minced meat is placed on the end of the stalk, then rolling it up is easier. Now fold in the cabbage leaf from the sides and then roll it up from the stalk. Prepare approx. 35 - 40 sarma.
10. Heat about 2 tablespoons of oil in a large, tall saucepan. Add the cabbage cut into strips and fry briefly with 1.5 tablespoons of paprika powder and 2 tablespoons of tomato paste. Remove the pot from the stove and then place the larger sarma (usually 5 - 6 pieces) on it. Sprinkle with some Vegeta. Then add the next layer of sarma. The sarma should not be layered directly on top of each other, but across them so that there is some air between the layers. Sprinkle with Vegeta again.
11. Then put in another layer of Sarma and sprinkle with Vegeta again. Proceed in this way until all the sarma are in the pot. Put the smallest sarma on top. Finally, fill up 1 - 1.5 liters of warm water so that half of the top sarma is still covered with water. I already boil the water in the kettle, then it doesn`t take that long on the stove. Now put the large herb leaves, which were removed first and which may have torn a little, on the Sarma. Place the smoked ribs on top to weigh down.
12. Put the lid on the saucepan and heat the sarma over a high flame until the broth boils. Let the broth bubble briefly, then switch down to the lowest possible flame. Let the sarma simmer for at least 3 hours. 6 hours on a very low flame is better.
13. Do not stir or turn the sarma! Just simmer. The more often they are heated, the tastier they are.
14. You can also prepare the sarma the day before and reheat it the next day, or switch off the oven in between and reheat it later.
15. Before serving the sarma, make a pepper distillery:
16. Remove the ribs and the large sarma leaves. The ribs can be served later.
17. Pour about 1/2 liter of the hot broth from the pot into a measuring cup. Heat 2 tablespoons of oil. Add the flour and 1 tablespoon of paprika powder to the hot oil. Stir immediately and fry the mass a little, so make a stoving. Pour in the poured broth and stir. The mass should be a little thick and have the consistency of a creamy sauce. If necessary, add a little more stock if the sauce is too thick.
18. Now pour the sauce over the sarma and swirl the entire pot. Don`t stir. Swirl until the sauce has spread and the stock in the pot has become creamy.
19. The sarma can be stored in the refrigerator for 5 to 7 days. To warm up, simply put a few sarma with broth in a saucepan and heat slowly over a low flame.

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