Sarma Sour Cabbage Recipe
This recipe is perfect for winter! Whether you are looking for a quick and easy appetizer or a hearty main dish, sarma is sure to satisfy.
Equipment
- 1 Cutting board
- 1 Large Bowl
- 1 Baking dish
Ingredients
- 1 sour cabbage (head)
- 2 cups brine from sauerkraut (optional)
- 1 tsp sweet paprika
- ½ cup rice
- black pepper to taste
- 1 tbsp salt
- 2 eggs
- white onion (finely chopped)
- ½ tbsp oil (you can replace with butter)
- 2 tbsp flour
- 500 g ground beef
- 400 g ground pork
- 150 g bacon
Instructions
- Start with the sauerkraut head by carefully remove the leaves and then remove the rib from each leaf. One head should be enough for 8-10 large sarma and 6-7 small ones.
- Cook the rice until it is half done then move leave aside. In a deep bowl mix together the group pork, beef, bacon with the finely chopped onion. Then add the two eggs, salt, pepper and mix well.
- Add the rice to the mixture and stir well till rice mixed.
- On a flat surface place a leaf and put a full spoon from the mixture. Spread well in the center then roll and fold the ends
- In a large pot add 2 cups of the brine or you can use water, place a few leaves at the bottom then add the cabbage rolls. You can add bacon between and sliced sauerkraut.
- Cook it for an hour on a medium heat then transfer it to a baking dish.
- Preheat the oven to 325℉
- Place a pan over medium heat with butter. After it melts add flour. A minute later add the paprika and water. Add this sauce to the baking dish and place it in the oven. Bake it for about 2.5-3h.
- Place the sarma in a plate and leave to cool down. Optional you can add on top some tomato paste and sprinkle fresh herbs.