How to make Serbia's favourite dish - Sarma?

In one of my previous post I explained how to make a sauerkraut in order to make a Serbian favorite dish - Sarma. Today you will find a recipe how to make her Highness of winter dishes - sarma. If you need any help or explanation please email me at Tara@ReadyClickAndGo.com  

You need the following ingredients:

5 large leaves of sauerkraut, rinsed and drained
1 pound minced pork or beef

1 teaspoon salt

1 teaspoon of ground paprika

1/2 teaspoon of black pepper

2 large eggs, well beaten

1/2 cup of uncooked rice, rinsed

3 slices of smoked bacon

1/2 pint of tomato sauce 

6 tablespoons of cooking oil

4 tablespoons of flour

Gently fry in some oil the minced pork or beef, adding the salt, ground paprika, eggs and rice, and stir. Once it's browned, place a large spoonful of the mixture into each of the sauerkraut leaves, wrap them into rolls tucking the ends of the leaves in, and place in a cooking pot. My mum usually covers the bottom of the pot with cabbage leaves first, to prevent the sarma burning and disintigrating. Once all the stuffed leaves are placed neatly, cover them with a mixture of the smoked ham which we usually cut into small pieces fried with the tomato sauce for a juicy taste. Put any remaining cabbage over the sarma and add enough warm water to cover the rolls. Bring it to boil and then reduce the heat, cover and cook gently for 2 hours, adding a paste of oil and flour to thicken the sauce if necessary half way through.

  

Sarma freezes well and can be served hot or cold.

Enjoy.

For more information about Serbia please email Tara@ReadyClickAndGo.com or visit our website at www.ReadyClickAndGo.com