Sarma with Rose Bread and Smoked Pork

1. Separate the leaves from the cabbage and remove the bulge from the strand.
2. Put the oil in a pan and sauté the onions (diced). Add the minced meat and fry until crumbly. Season to taste with Vegeta, salt and pepper. Then add the rice with the grated carrots to the minced meat and mix (this does not have to cook in the pan).
3. Take one cabbage leaf at a time and fill it with 1-2 tablespoons of minced meat mixture. Now fold in the sheet from the sides and roll it up from the stalk side.
4. Place the rolled sarma upright next to each other in a large saucepan (with cabbage leaves laid out on the bottom). Finally, fill the gaps with 5 cm long strips of bacon.
5. Place the sausages and the rest of the bacon on top and add water until the sarma is covered. Put on a plate to weigh down, then put the lid on. Let it simmer for 4 to 5 hours. Add the Kassler one hour before the end of the cooking time so that it doesn’t get too dry.

Rose bread:

1. Then add the oil, salt and eggs and knead with a dough hook until the dough is smooth and does not stick to your fingers.
2. Divide the dough into 3 parts and shape into a ball. Let the dough rise again for about 45 minutes.
3. Grease a large flat baking pan with margarine. Roll out all 3 dough portions thinly and brush with soft margarine. Roll up the dough and cut into 3-4 cm pieces. Lay out the pieces in the baking pan like snails.
4. Whisk the egg yolk with a little milk and brush the dough with it. Let the dough rise again until the oven has heated to 180 degrees and bake for 20 to 30 minutes.