Recipe: Sauerkraut sarma

The sauerkraut season starts after the New Year. Sauerkraut sarma it has become a permanent fixture on the menu after the New Year, as it is considered excellent cat medicine. Sarmas are usually prepared for several people or for stock, as they are best the next day. The excess can be stored in the freezer.

READ MORE: Recipe: rjumkara or Serbian gibanica

A simple recipe For this delicious winter dish that strengthens the body and spirit, we trust you below. And this: for preparation you need just one pot!

Recipe for sauerkraut:

Ingredients for sauerkraut sauerkraut (for 4 people):

• 1 head of sauerkraut

Sarma filling:

• 1 kg of minced meat
• 2 dcl raw rice
• 2 eggs
• 1 tablespoon of vegeta
• 2 cloves of garlic
• chopped parsley
• salt
• pepper

Sauce for sarma:

• 1 dcl of oil (or fat)
• 2 tablespoons of flour
• 2 onions
• 2 cloves of garlic
• 1 tablespoon sweet red pepper
• Bay leaf
• pepper
• a pinch of marjoram
• a pinch of cumin

Supplement:

• 500 g of sauerkraut

Preparation of sauerkraut:
Wash the cabbage leaves under cold water, being careful not to tear them. If we like very sour sarma, do not rinse the leaves. Then, prepare the filling from the listed ingredients in a bowl and stuff the leaves and wrap them so that the filling does not escape from the rolls. In a slightly larger pot, fry the onion in oil, add flour, all the spices and cover everything with about a liter of water. Stir so that no lumps form. Place 250 g of sauerkraut on top of the sauce, and the sarma on top. When we have loaded all the rolls into the pot, add the rest of the sauerkraut and cover everything with enough water to cover the rolls. Cook at a slow boil for about an hour, while adding water if necessary. In addition to sarmi, we can offer mashed potatoes or boiled and sliced potatoes with chips and crisps.
The sarma itself is served with sour cream.