Sarma is a traditional and delicious dish from Serbia, this is an old recipe of my mother and my grandmother. A combination of sauerkraut and ragout, rice and dry meat, cooked in a little sizzle, everyone loves it. This is my recipe for sarma, I can tell you that the best one! The smell and taste are fantastic! It takes a little longer to prepare, but it is profitable, and the family will be satisfied. I highly recommend it! Follow recipe.
Ingedients: medium, total time: 2h and 30 min, preparation:30 min., cooking time 2h.
700 g minced meat (half beef, half pork)
150 g of rice
100 g of dried bacon
400 g dry ribs
25 leaves of sauerkraut
1 onion
2 spice bay leaf
1 Tbsp lard
salt, pepper to taste
10 peppercorns to taste
1/2 tsp hot ground red pepper
4 tsp sweet red ground peppers/ allspice
4 cloves garlic/ finely chopped
Preparation:
Fry the dry bacon, finely chopped, in the fat, then add the chopped onion, and then the minced meat.
Fry for a few minutes, add spice: salt, pepper, 2 tsp allspice, crushed garlic, and washed rice, then mix everything well. Cook for about 10 to 15 minutes.
Put a spoon, two fillings on the sauerkraut leaf, and twist the sarma to roll. Close the pages well so that the filling does not come out!
Arrange upright in the deep pot. Arrange dry ribs in the middle.
Sprinkle with 2 tsp red ground pepper, add bay leaf, add peppercorns, cover with rest of sauerkraut leaves, pour to simmer and cook for 2h on low heat.
Occasionally add a little water. Serve warm.
Buon appetito!
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