SARMA (CROATIAN SAUERKRAUT ROLLS)
Origin of this meal is Turkish. They also call this meal the same. There are many ways of making "sarma" and they differ according to the region. This recipe is my mother who is an expert in "sarma" making. It is also old recipe, actually my grandmother recipe.
Provided by nitko
Categories One Dish Meal
Time 4h
Yield 15 portions, 15 serving(s)
Number Of Ingredients 16
Steps:
- Take the whole sauerkraut head and remove leaves carefully avoiding damaging them. 1500 g should give about 20 to 25 sarmas. Cut the thick part at the bottom of each leaf (cut it triangularly).
- Mix grounded beef, pork and bacon. Add two eggs and very finely minced onion. Cook rice until half done and add into meat. Add salt, pepper and mix hard.
- Take leaf of sauerkraut and put meat in it and make a small package making sure to close ends. I don't know how to explain it but you have to press leaf end into. Do it until you have enough meat or leaves.
- Take a really large pot and start to put sarmas in it. At the bottom put smoked bacon skins if you have any, than one layer of sarmas, one layer bacon or pork ribs. Also add sliced sauerkraut in between. After you lay all sarmas and bacon, ribs and sliced sauerkraut, pour 2 cups of brine over everything (this is optional, my family like really sour sauerkraut that's why I've put it).
- Cook for about 1 hour on mild fire. Some people, and I'm among them like to add this: take small pan, melt lard and fry flour until brownish - add paprika and some cold water and make creamy stuff (we call this "ajmbren"). Add this into sarma and cook 2 to 3 hours.
- The best sarma in the next day, not the day you've cooked it. You can eat sarma up to whole week; you can also freeze portions. We eat cooked potato on lard and onion with it called "restani krumpir".
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Nathanial Sullivan-Manso
[email protected]I'm not a good cook, but I was able to make these sarma rolls and they turned out great. So happy!
Mohsin sheikh Mohsin Sheikh
[email protected]These were delicious! I made them for my family and they loved them.
Maria Lightning Miranda-Herrera
[email protected]I'm not a big fan of cabbage rolls, but I really enjoyed these. The flavors were great.
Christopher Alstrup
[email protected]These sarma rolls were so easy to make and they tasted amazing. I will definitely be making them again.
Sonia Love
[email protected]I'm Croatian and I can say that this is a very authentic recipe. The sarma rolls were delicious.
Amelia Lee
[email protected]I made these for a party and they were a huge hit. Everyone loved them!
Radio Vaillancourt
[email protected]I followed the recipe exactly and the sarma rolls turned out perfectly. I will definitely be making these again.
Total Richness
[email protected]These were a little more work to make than I expected, but they were definitely worth it. So delicious!
raj magar
[email protected]I'm not a big fan of sauerkraut, but I loved these rolls. The sauerkraut was cooked perfectly and didn't have that strong sour flavor.
Hiba Johar
[email protected]These sarma rolls were amazing! The flavors were so well-balanced and the meat was so tender.
Niwarthana Gunasekara
[email protected]I've made this recipe several times and it's always a hit. My family loves it!
Racheal Omowunmi
[email protected]This is now my go-to recipe for sarma. It's so easy to make and always turns out perfect.
all music channel
[email protected]Absolutely delicious! The combination of flavors was amazing. I especially loved the sourness of the sauerkraut and the smokiness of the bacon.