Sarma à la Rosa

Ingredients for 8 servings:

• 1 head of pickled sauerkraut (e.g. in Russian or Turkish grocery stores)
• 1 kg minced meat, mixed
• 300 g smoked bacon (4 slices)
• 1 egg(s), size M
• 125 g bacon, diced
• ½ cup rice, uncooked (approx. 100 g)
• 1 ½ tbsp paprika powder, sweet
• 1 ½ tbsp onion(s), freeze-dried
• 2 tsp garlic flakes, dried
• 1 tsp black pepper, ground
• n. B. Salt

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 45 minutes

Sauerkraut wraps, from the oven, without pre-cooking

Mix the minced meat with the rice, paprika, onions, egg, garlic, and pepper. Knead everything well. Remove the leaves from the sauerkraut. Set aside a few cover leaves. Remove the stalks for the leaf wraps. Divide the mince into equal numbers of leaves (we used 25 leaves). Wrap the mince in the leaves and place tightly together in a casserole dish or roasting pan. Cut the bacon into 16 equal pieces and arrange them on top along with the bacon cubes. Cover everything with the reserved cover leaves. Weigh it down with a plate and add water. Everything should be covered by about two fingers. Place everything in a hot oven at 200 degrees Celsius for about 2 hours.