Sarma

SARMA

Ingredients:

• 1 head of sauerkraut
• 500 g mixed minced meat
• 80 g rice
• 100 g fatty bacon
• 80 g onion
• 2-3 cloves of garlic
• Salt
• Pepper
• Oil or lard
• A little flour
• Ground paprika for thickening
• Smoked meat

Preparation:

1. Mix the minced meat with the rice, salt, and pepper. Finely chop the onion and garlic, and briefly sauté them in oil until softened (first the onion, then add the garlic).
2. Chop the fatty bacon and add it to the meat mixture. Combine everything well, preferably with your hands.
3. Take about a tablespoon of the meat mixture and shape it into a roll, placing it on the upper part of a sauerkraut leaf and wrapping it.
4. While rolling the sarma, tuck in the leftover edges of the cabbage leaves.
5. Slice the remaining sauerkraut and place half of it on the bottom of the pot where you will cook the sarma. Then, layer the sarmas (not too tightly so they can "puff up") and add smoked meat. Add another layer of sarmas and then the rest of the sliced sauerkraut.
6. Pour water over everything and cook for 1.5 to 2 hours.
7. In the end, make a thickening with flour, lard, and paprika, and add it to the pot.
8. Serve with mashed potatoes as a side dish.