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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Darnita Hampton
[email protected]Overall, I was disappointed with this recipe.
Keegan Calder
[email protected]I found this recipe to be inaccurate. The cooking time was way off.
DS Alamin
[email protected]These sarma rolls were a bit too sour for my taste.
Rakesh Thakur
[email protected]I'm not a fan of sauerkraut, so I didn't enjoy these sarma rolls.
rashaad dingle
[email protected]This recipe was too complicated for me.
Alarape S Aderemi Musak
[email protected]I'm not sure what I did wrong, but my sarma rolls were dry and tough.
Grace Phiri
[email protected]I followed the recipe exactly, but my sarma rolls fell apart.
Snoc
[email protected]These sarma rolls were a bit bland for my taste.
Ken Ketauganda
[email protected]I'm so glad I found this recipe. These sarma rolls were a hit at my party!
Ahmad Pahktoon
[email protected]Delicious!
kevin morgano
[email protected]These sarma rolls were easy to make and turned out great! I will definitely be making them again.
What Happens IDK
[email protected]I love sarma rolls, and this recipe is one of the best I've tried. The rolls were perfectly cooked, and the sauce was flavorful and rich.
Pumpkin Mckinzy
[email protected]These sarma rolls were a bit more work to make than I expected, but they were worth it. They were so flavorful and delicious!
gamer Xx
[email protected]I've never had sarma rolls before, but I'm so glad I tried this recipe. They were amazing! The sauerkraut gave the rolls a tangy flavor, and the meat was tender and juicy.
Caden Judie
[email protected]I made these sarma rolls for my family, and they were a hit! Everyone loved them, even my picky kids. The rolls were easy to make, and the instructions were clear.
Bijay Chaudhary
[email protected]These sarma rolls were absolutely delicious! The flavors of the sauerkraut, beef, and pork were perfectly balanced, and the rice added a nice texture. I will definitely be making this dish again!