Sarma is made in several ways and is a traditional Serbian dish, this recipe is Macedonian, and the trick is that the sarma are denser and smaller, they are also cooked in earthenware or ceramic dishes. But if you don't have them in the kitchen, you can definitely cook them in a fireproof pan. Sarmice are made smaller, stacked densely, pressed. Very tasty and it isn't difficult to prepare. Follow recipe.
Ingredients: medium, total time: 2h, preparation: 30 min, cooking time: 1h 30 min, 6 people.
10 medium onions (1 kg)
700 g of minced pork (who likes mixed, of course to taste)
100 g of rice
1 large head of sauerkraut/ leafs
7 teaspoons Vegeta/dry spice
2 teaspoons pepper
1 Tablespoon ground paprika
1 Tablespoon salt
1 teaspoon sugar
1 teaspoon garlic powder
3 Tablespoons ground red pepper
100-200 ml of oil
Preparation:
Onions are cleaned and finely chopped. The easiest and fastest would be in a multi-sec. Sauté the onion well in oil and add the meat.
During that time, wash the rice, clean it, and put it in a lot of water to boil it in half, for about 10–15 minutes.
While the meat is simmering, gradually add the mentioned spices and simmer a little more. Finally, add the meat and rice and, all together, simmer for a while. In total, I cook the meat for about 30 minutes.
When you prepared the mixture, cut the cabbage leaves, if they are big enough, in the middle (along that vein) so that we have less sarma. I cut that vein to make it easier to wrap the sarmica.
Put a spoonful of the mixture on half of the sheet and wrap it, bend it a little on the left, a little on the right side over the filling, and roll it like a pancake.
This is how I work while there are large leaves. I stack them as tightly as possible, to keep each other bent.
When we run out of large leaves (or patients), I move on to one single-leaf sarmica.
After consuming the mixture, chop the rest of the sauerkraut in a bowl.
I pour a little water on the sarma, just to be at the bottom, maybe some 1 cm deep if it lined up one row.
Cover the dish with foil if it does not have its own lid and put it in the oven at 175 °C to simmer for half an hour.
After that time, I open the sarma and increase it to 200 °C so that the liquid evaporates as much as possible and the sarma turns yellow from above (that is, for another half an hour).
That would be, an extremely tasty meal that I can serve with sour cream because it gives it a great taste.
Buon appetito!
NOTE:
The essence of this sarma is – to be a small sarma, with a lot of onions and a lot of spices and stews. Arranged in a tray or, earthen or ceramic, which gives a special taste.
Keep the rest of the sarma in the refrigerator for up to 5 days.
You can freeze them for up to 2 months in special aluminum boxes with lids.
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