Sauerkraut wrap

Ingredients for 4 servings:

• 1 head of sauerkraut, possibly with juice
• 1 kg minced meat
• 1 cup(s) rice, cooked
• 2 cloves garlic
• 1 onion(s)
• 200 g bacon, lean, smoked
• 1 egg(s)
• salt and pepper
• Broth, granulated
• 1 tbsp tomato paste
• Sour cream (on request)

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Sarma

This recipe comes from Croatia, is super delicious, healthy, and tastes better the more often you reheat it: Remove the leaves from the head of sauerkraut. Mix all the ingredients for the filling and season well. Fill each sauerkraut leaf with the meat mixture and roll it up. (Roll up about 1/3, then fold in the sides, and roll up the rest. This will keep the wraps together.) Layer the wraps in a large pot, placing the bacon between them. Fill with water and, if desired, sauerkraut juice until all the wraps are covered. Bring to a boil, reduce the heat to low, and simmer on the lowest setting for about 1 to 1.5 hours. For the “lean sauce version”: Stir tomato paste into the hot liquid. More calories but also tastier: Make a roux from fat and flour, stir in the tomato paste, and deglaze with some of the hot sauerkraut broth. It’s important that the broth is hot, otherwise you’ll end up with lumps! Stir until smooth, bring to a boil briefly, and add the remaining broth to the cabbage rolls. Serve with: mashed potatoes. If desired, add a dollop of sour cream to the portions arranged on the plate. Enjoy!