Sarma as a Serbian Traditional Food

Sarma as a Serbian Traditional Food

• Traditional Serbian dish, everyone loves it, with sauerkraut and minced meat, I enclose two recipes, the method is the same. Follow recipe.

Ingredients: cup 170 ml, medium, total time: 3h. 4 servings

Needed for stuffing:

• 1 kg of minced pork

• 1 cup rice

• 2 medium onion heads

• 1 piece of a small carrot

• 1 clove of garlic

• 150 dried bacon

• 1 Tablespoon dry herbal spice Vegeta

• salt, pepper to taste

• 1/2 teaspoon hot ground pepper

• 1 teaspoon sweet ground pepper

More is needed:

• A couple of pieces of dried meat

• 2 heads of sauerkraut (leaves)

• Bay leaf

For spraying:

• a little oil (fat)

• 1 Tablespoon flour

• 1 Tablespoon ground sweet pepper

Sarma as a Serbian Traditional Food

2. Sarma Recipe

Ingredients:

• 1 head of sauerkraut (about 2 kg)

• 600 g of minced meat

• 1 teaspoon red pepper

• 100 g of rice

• 3 cloves of garlic

• 2 onions

• 100 g bacon

• 300 g of dry ribs

• 50 ml of oil

• salt and pepper

Preparation for all 2 recipes is the same method

1. Peel an onion and cut it into cubes, as well as bacon.

2. Fry everything, add chopped garlic towards the end and pour over the minced meat. Add a little red pepper, salt, pepper, rice, chopped parsley to the mixing bowl and mix everything together into a uniform mixture.

3. Separate the cabbage leaves from the head, then trim the thickenings at the end of the leaves so that they are the same thickness everywhere.

4. Put a little mixture in each sheet and roll small rolls.

5. You twist them by first covering one side, then twisting, then pushing the other side inside.

6. Place a little sliced ​​cabbage on the bottom of the bowl and arrange the sarma in a circle. Leave a hole in the middle for the rest of the cabbage and ribs, then a little chopped onion and the rest of the red pepper.

7. Drizzle with water to cover the sarma and cook for about 2 hours, shaking the pan occasionally. In the end, you can make a light sprinkle if you wish, and you can also serve it that way.

8. Serve warm.

Buon appetito!

NOTE:

• 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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