Sarma is a popular traditional winter dish and a traditional lunch for the first day of the new year. How do we prepare the perfect sarma? In the following, you will find some tricks and tips and, of course, a recipe!
How perfect she is Sarma? To begin with, add to the sarma mass some dried meat (e.g. bacon), this will give the sarma a finer taste, but you have to be careful that the dry meat doesn't make it taste too strong. Therefore, it is recommended to cook the dry meat a little first.
It is very important, yes sauerkraut before preparing the opera, that they didn't break the rules. When you have prepared everything and the onion is fried, all the ingredients for the sarma should be mixed. Now you can start rolling the sarma. Take part of the mixture, shape it and place it in the cabbage. Gently roll the meat over the cabbage and fold the edges at the end so that the filling remains in the leaves during cooking.
Before placing the sarma on the bottom of the pot, place the bacon skin. This will prevent the sarma from burning. Place a piece of sliced cabbage on top of the bacon skin, on which you will then place the sarmi. When you have used up all the mixture and filled the pot with sarmi, place the rest of the chopped cabbage on top. Now you can start cooking the sarma and after about an hour and a half the sarma is ready. In the end, you can sarmo "Fry" with a little flour and red pepper or with tomato puree. This way, the sarma should get an even better taste.
The recipe for the perfect sarma
Ingridients
- 700 g minced pork (shoulder)
- 1 head of sauerkraut
- 100 g of bacon
- 100 g of rice
- half an onion
- 2 cloves of garlic
- 1 teaspoon red pepper powder
- 1 bay leaf
- salt and pepper to taste
Preparation
Separate the leaves from the head of cabbage and cut off the thick part (part of the root) so that they are not stringy or too thick. Finely chop the garlic and onion, cut the bacon into small cubes.
Fry the onion in a little oil. Add salt, pepper, red pepper, stewed onion, diced bacon and rice to the minced meat and mix well, adding a little water if necessary. Wrap the mass in cabbage leaves and fold the edges.
Cut the rest of the cabbage into noodles, spread it in a pot and with a little water (depending on the hardness of the meat) cook everything for an hour and a half on low heat.
