Cabbage rolls – Sarma

Ingredients for 10 servings:

• 1 kg pork neck
• 400 g smoked bacon
• 100 ml oil
• 6 onions
• 100 g rice
• 1 large can of sauerkraut
• 2 heads of white cabbage, stalk removed
• 100 ml vinegar
• 3 bunch savory or
• 60 g savory, shredded
• salt and pepper
• Crème fraîche

Instructions

Working time approx. 1 hour 30 minutes; Total time approx. 1 hour 30 minutes

my recipe

Cook the white cabbage heads in a large pot with plenty of water and 100 ml of vinegar for about 10 minutes. Remove loose leaves one at a time and continue until about 30 leaves have been removed. Use only the large leaves. Finely chop the onions and fry in 60 ml of oil over low heat until golden brown, then set aside. Put the meat through a meat grinder or have it minced at the butcher’s. We do not recommend using ready-made minced meat. Remove the rind from the smoked bacon, cut the rind into pieces, and set aside. Put the smoked bacon through the meat grinder and mix well with the mince. I also put the fried onions through the meat grinder along with the meat. Wash the rice, drain it, and mix well with the mince. Season with salt and pepper. If you don’t have fresh savory on hand, you can mix shredded savory into the meat mixture. Take a handful of meat dough and wrap each in a white cabbage leaf. Once all the cabbage rolls are made, put the remaining oil in a large pot. Now add a 2 cm thick layer of sauerkraut and a few pieces of pork rind. Place the fresh savory in between or sprinkle shredded savory on top. Place a layer of cabbage rolls on top. Repeat the layering until all components are used. Finish with a layer of sauerkraut. Pour the sauerkraut juice over it and top with a little water. Simmer at a low heat for about 2.5 hours, partially covered so that the steam can escape. Add a little more liquid if necessary. Serve hot with crème fraîche.