Ok, we all make sarma with pickled cabbage during winter and almost all the recipes are similar to each other, but for me, my recipe is the best, sarma prepared this way is the most delicious. Juicy, soft, not too salty or too sour. Just beautiful. Tip: use soft thin cabbage leaves and remove the hard part. You'll need to cut the leaf in 2, 3 parts. Depends on the leaf size.
Ingredients:
- pickled cabbage leaves (sauerkraut) cut in 2,3 or 4 rectangle parts (depends on the leaf size), I use leaves from half cabbage
- 600 g mixed minced meat (21 oz)
- 1 head of chopped onion
- 1 cup rice
- 1 tbs paprika
- 1/2 tbs vegeta (vegetable seasoning)
- oil as needed (to fry meat and onion)
- spices: oregano and black pepper
- water to cover the rolls
Roux:
- about 70 ml oil
- 1 tbs flour
- 1 flat tbs paprika
Preparation:
- First fry the chopped onion, add the minced meat, fry it to change color. Then add 1 full cup of rice, 1/2 tablespoon vegeta, 1 tablespoon paprika, a little black pepper, oregano and other spices if desired.
- Cut the cabbage leaves. Approximately the size of one side should be about 15 cm.
- Put 1 full tbs from the meat mixture at one side, fold the ends and roll the sarma.
- Arrange the sarma in a deeper pot, cover the bottom with cabbage leaves.
- When you have finished stacking, cover the top with cabbage leaves again. Fill the pot with water 3 fingers above the sarma. Put to cook covered at low temperature for 2 hours.
- Check if there is enough water from time to time. They must not remain dry.
- Then at the end, pour oil in a frying pan, let there be more oil because sarma needs grease.
- Heat the oil and add 1 tablespoon of flour, fry briefly, then add another half tablespoon of paprika, stir briefly and break all lumps and add the roux to the sarma.
- Arrange roux evenly by tilting the pot.
- Leave to cook for another 5 minutes and your sarma is ready. After half an hour, you can serve your wonderful sarma. Serve with a glass of red wine.
