Sarma

Ingredients for 4 servings:

• 1 bag of fermented white cabbage (Sarmakraut), approx. 1 kg
• 1,500 g minced meat, mixed
• 2 onions
• 2 garlic cloves
• 1 tsp salt
• 2 tsp Vegeta
• 2 tsp sweet paprika powder
• 2 tbsp rice
• ½ tsp pepper
• 3 bay leaves
• 300 g smoked pork belly
• 3 tsp sweet paprika powder

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 50 minutes

Croatian cabbage rolls

Remove the individual cabbage leaves from the package and place them in cold water for 10-15 minutes. Dice the two onions and press the garlic. Then mix the minced meat with the chopped onions, garlic, rice, salt, Vegeta, paprika, and pepper by hand. Season to taste and add more seasoning if necessary. Remove the cabbage leaves from the water and let them drain. Shape the minced meat into long dumplings (about half a handful each). Then place each meat dumpling in a cabbage leaf. When rolling it up first from the right, fold the cabbage once and continue rolling. Then fold in the left side and press it in firmly so the cabbage doesn’t open up during cooking. After rolling the cabbage leaves with the minced meat, cut the remaining cabbage into bite-sized pieces. Place the chopped cabbage pieces in batches in a large saucepan. The bottom of the pan should be covered. Then add the filled cabbage rolls. The cabbage rolls should be tightly packed together to prevent them from rolling up during cooking. Then add more cabbage pieces and the remaining cabbage rolls, also packing them tightly together. Cover with the remaining chopped cabbage. Now add enough water to cover the cabbage and the cabbage rolls. Then add the 3 teaspoons of paprika and the bay leaves. Finally, cut the pork belly into 4 equal pieces and place them on top. Simmer the sarma in a covered pot over medium-low heat for about 2 hours. This dish serves 4 people and can be kept for 2 days. In Croatia, sarma is eaten with white bread.