Sarma (Cabbage Rolls)

The origin of this meal is Turkish and means wrapping or rolling. It is traditionally prepared in all of the Balkan countries. Most Serbians use sour cabbage (sauerkraut) that gives the sarma an unique savory taste. The best cooking method is slow boiling in large clay pots. Sarma is a very filling dish and it is usually eaten during winter. Traditionally sarma is served along with polenta, potatoes or sour cream.

Ingredients:

1500 g sour cabbage (large)
500 g ground beef
500 g ground pork
500 g ground veal
2 eggs
5 medium onions, chopped
2 cloves garlic
5 g crushed chili peppers
15 g salt
10 g ground black pepper
bunch of parsley
125 g rice

300 g sauerkraut (sliced sour cabbage)
2 cups brine from sauerkraut
500 g pork ribs (smoked and dried)
300 g bacon (dried, smoked)
5 g lard
3 g flour
2 g paprika


Preparation:

Take the whole sauerkraut head and remove all leaves that will be large enough to stuff. Cut the thick part at the bottom of each leaf or trim the heavy vein on the leaf with a sharp knife.

Using your hands mix the beef, pork, veal, crushed garlic, finely minced onion and finely chopped parsley. Once mixed add the beaten eggs, crushed chili peppers, salt and ground pepper. Cook rice until half done and add into the meat. Again using hands mix thoroughly so rice is evenly distributed throughout the mix. To speed up the process, you can cook the meat & rice filling before stuffing the rolls and reduce the cooking time to an hour. But, the longer you cook the sauerkraut the better it tastes.

Now you fill the cabbage. Place a spoonful of the mixture into the middle of the leaf. Roll up, tucking in each end of the cabbage.

Rinse the sauerkraut and drain. Take a very large pot and put ½ of sliced sauerkraut on the bottom which will form a protective layer. Lay the rolls neatly and close together with bacon and pork ribs. Top with the remaining sauerkraut.  If you have any sour cabbage leaves left, you can shred it and place on top. Pour 2 cups of brine over everything.

Bring to a boil and reduce heat. Cover and cook 1 hour at 200̊C .

Melt lard in a small skillet then fry flour and paprika, stirring constantly until mixture thickens and turns light brown. Add some of the cooking liquid and stir until smooth. Pour thickening mixture into the sarma and mix through. Cook for a another hour.