One of the most famous and popular winter dishes made from sauerkraut is sarma stuffed with minced meat and rice. According to tradition, it is necessary to indulge in sarme on the first day of the new year. We reveal the recipe for this traditional dish to you in the article.
Sarme in the traditional way
Sarma, also called dolma, are closely related to Serbian culture and cuisine. The dish was brought to the Balkans by the Turks, and some sources attribute an even longer tradition to it, as the Assyrians supposedly prepared it. Today, this tradition has become a part of almost every household, as they prepare for New Year's Day. In addition to sauerkraut, Sarme can also be prepared with leaves of common or curly kale or chard leaves.
Ingredients
- 1 large head of sauerkraut - leaves
- 500 g lean ground beef
- 250g of minced pork
- 200 g of minced ham
- 1 cup uncooked long-grain white rice
- 1 onion, finely chopped
- 1 egg
- ½ teaspoon garlic powder
- 1 teaspoon of salt
- 1 teaspoon of coarsely ground black pepper
- 500g sliced sauerkraut
- 1 cup tomato puree
- water
Directions
- Carefully divide the head of cabbage into individual leaves and keep them as whole as possible.
- In a large bowl, combine the beef, pork, ham, rice, onion, egg, garlic powder, salt and pepper.
- Shape the meat mixture into oblong balls. Then wrap a cabbage leaf around each ball.
- Arrange the grated sauerkraut on the bottom of a large pot, then place the cabbage rolls on top.
- Pour the tomato puree and water over the rolls to completely cover the rolls.
- Bring everything to a boil, then reduce heat to low and simmer for about 3 hours. Add water if necessary.
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