Best 2 Sarma Croatian Sauerkraut Rolls Recipes

Sarma, also known as Croatian sauerkraut rolls, is a traditional and beloved dish in Croatian cuisine. These savory and hearty rolls consist of a mixture of ground meat, rice, onions, and spices, wrapped in tender sauerkraut leaves and simmered in a flavorful broth. Whether you're a seasoned cook or a beginner looking to explore new culinary horizons, this article will guide you through the process of creating delectable sarma that will tantalize your taste buds and leave you craving more. Let's embark on a culinary journey and discover the secrets behind this Croatian delicacy.

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SARMA (CROATIAN SAUERKRAUT ROLLS)

Sarma (Croatian Sauerkraut Rolls) image

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

Ingredients

1500 g sauerkraut (the whole head)
2 cups brine (from sauerkraut) (optional)
500 g ground beef
500 g ground pork
200 g ground bacon
2 eggs
15 g salt
10 g black pepper (powder)
150 g onions
125 g rice
300 g sauerkraut (sliced)
500 g pork ribs (smoked and dried)
300 g bacon (dried, smoked)
5 g lard
3 g flour
2 g paprika (red, dried)

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".

SARMA (STUFFED CABBAGE)

Sarma (Stuffed Cabbage) image

For this satisfying dish, cabbage leaves are stuffed with a seasoned mixture of rice, ground beef, pork and ham. They are then laid on a bed of sauerkraut and simmered to completion. This is the best stuffed cabbage recipe I've ever tried.

Provided by Bea Gassman

Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Cabbage

Time 3h15m

Yield 6

Number Of Ingredients 13

Ingredients

1 large head cabbage
1 pound lean ground beef
½ pound ground pork
½ pound ground ham
1 cup uncooked long-grain white rice
1 onion, finely chopped
1 egg
½ teaspoon garlic powder
1 teaspoon salt
1 teaspoon coarse ground black pepper
1 pound sauerkraut
1 cup tomato juice
water to cover

Steps:

Place cabbage in the freezer for a few days. The night before making the rolls, take it out to thaw.
In a large bowl, combine the beef, pork, ham, rice, onion, egg, garlic powder, salt and pepper. Mix well. Form meat mixture into oblong balls, using 1/2 cup of the mixture at a time. Then, wrap a cabbage leaf around each ball.
Spread the sauerkraut in the bottom of a large pot, then layer cabbage rolls on top, placing them seam-side down. Pour tomato juice over rolls, then add enough water to cover. Bring to a boil, then reduce heat to low and simmer for about 3 hours, adding more water as necessary.

Nutrition Facts : Calories 531.7 calories, Carbohydrate 43.8 g, Cholesterol 140.6 mg, Fat 22.7 g, Fiber 8.2 g, Protein 38.4 g, SaturatedFat 8.5 g, Sodium 1135.3 mg, Sugar 10.3 g

Tips:

Choose the right cabbage: Look for a large, firm head of cabbage with tightly packed leaves. The leaves should be flexible enough to roll without cracking, but not too thin or delicate.
Prepare the cabbage leaves properly: To make the leaves more pliable and easier to roll, blanch them in boiling water for a few minutes. Then, remove the leaves from the water and immediately transfer them to a bowl of ice water to stop the cooking process.
Use high-quality ground meat: For the best flavor, use a combination of ground beef, pork, and veal. If you can't find a blend of all three, you can use a combination of two of the three meats.
Season the meat mixture well: Don't be afraid to season the meat mixture generously with salt, pepper, and other spices. This will help to give the sarma rolls a delicious flavor.
Roll the sarma rolls tightly: When rolling the sarma rolls, make sure to roll them tightly so that they don't fall apart during cooking.
Cook the sarma rolls in a flavorful broth: The broth that you use to cook the sarma rolls should be flavorful and aromatic. A good option is to use a combination of chicken broth, beef broth, and vegetable broth.
Serve the sarma rolls with a variety of sides: Sarma rolls can be served with a variety of sides, such as mashed potatoes, roasted vegetables, or a simple salad.

Conclusion:

Sarma rolls are a delicious and hearty dish that can be enjoyed by people of all ages. They are a great way to use up leftover cabbage and ground meat, and they can be made ahead of time and reheated when you're ready to serve them. Whether you're making them for a special occasion or a simple weeknight meal, sarma rolls are sure to be a hit.