Sarma recipe for 8 people
Sarma is special food, prepared FOR Serbian traditional holidays – almost like a turkey on Thanksgiving. Traditionally, grandmother is the one who makes sarma, but that depends on the family.
Ingredients:
- 40 g oil
- 1 onion
- 120 g long grain rice
- 600 g minced mixed meat
- 2 eggs
- 3 lines garlic
- 1 tablespoon salt
- 0,5 tablespoon ground pepper
- 1 head of sauerkraut
- 500 g sliced sauerkraut
- 1,5 dl meat soup
Sauce ingredients:
- 30 g of oil
- 1 tablespoon flour
- 1 tablespoon tomato puree
- 1 tablespoon ground red pepper
PROCESS:
Peel the onion and garlic and finely chop separately. Carefully divide the cabbage head into individual leaves, cut hard stems with a sharp knife. Make sure the leaves stay as whole as possible.
Fry the onion in oil until glassy, then add the rice, stir and fry a little more to make the rice glassy. Pour in 1.5 dl of water, add salt and cook slowly at low temperature until all the water boils. Set aside and allow the rice to cool.
Shake the sauerkraut in a pot and pour water over it. Add salt to taste and place on the stove. Wait for the cabbage to boil, then let it simmer for a few more minutes. Set aside the cabbage and drain.
Try the chilled rice for saltiness. Mix with the meat, eggs and garlic in a bowl. Add pepper and add salt if necessary. Mix well (knead) to obtain a uniform mass.
Arrange the cabbage leaves on the work surface and cover them with the meat filling. Roll the leaves into rolls, then fold the ends inwards.
In a large wide pot, place a layer of sliced sauerkraut on the bottom, then place sarma, and then a layer of sliced sauerkraut on top of them. Repeat the process until all raw material is used. Pour over hot salted water and cook of low heat in a covered pot for about 2 hours.
Prepare the broth: heat the oil in the pot and then mix the flour into it. Stir-fry quickly while stirring. Stir in tomato puree, red peppers and 1.5 dl of meat soup. Cook until the sauce thickens.
20 minutes before you finish cooking, add the sauce to the pot with the sarma and wait for the dish to boil. Arrange the prepared sarma on plates and serve with bread.
