John Myers
Sarma
The perfect sarma recipe with a picture and simple step-by-step instructions.
- 1 head Pickled sauerkraut approx. 2 kg
- 1 kg Mixed minced meat
- 3 St. Onion
- 6 Toes Garlic
- 100 g Raw rice
- Salt, pepper, paprika noble sweet everything to taste
- 200 g Black Forest ham diced
- 200 g Black Forest ham in one piece
- 2 St. Bay leaf
- 3 St. Eggs
- Divide the herb into individual leaves, cut away the stalk. Wash every single leaf with lukewarm water as the herb is very salty. Put the leaves aside. Cut the rest (the centerpiece or leaves that are not beautiful) into large pieces.
- Make a mixture from the minced meat, the diced bacon, diced onions, squeezed garlic, rice, the eggs and the spices and let it steep for a while in the refrigerator.
- Cut the other piece of ham into thick slices.
- Take a large saucepan. Pour in some cooking oil and add some of the coarsely chopped cabbage.
- Then take a sheet, put some mixture on it and roll it up once, then fold one side in, roll it up to the end and then press the other side inwards into the sarma. This must be done carefully so that the sheet does not burst. But it also has to be quite firm so that it doesn’t rise when you cook it. But you can quickly feel that.
- Then arrange them nicely and close together in the pot, add 3-4 slices of ham and continue until everything is used up.
- Now add the bay leaves, fill up with water, place a soup plate on top, and cook with the lid on for approx. 2 – 2.5 hours over a moderate heat. Always make sure that there is enough water in it. Finished.
- We always eat this with mashed potatoes and a fantastic tomato sauce. Unfortunately, I don’t have a recipe for it, as I always prepare it with a sense of proportion.
- My photos are always pretty bad, but they tasted fantastic!
- I wish you a good appetite and have fun trying it out 🙂
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