Delicious Serbian Traditional Stuffed Sauerkraut Rolls. Authentic Recipe of Sarma.

Agoralia Recipes Traditional Authentic Dishes v017

Things to know about Sarma Recipe

Sarma was originally from Turkey, but after the Ottoman Empire spread their cuisine spread too. There are many variations of this dish throughout the Middle East and Eastern Europe. The Serbian version is made from Sauerkraut leaves or sweet cabbage leaves. The original Turkish version is made from grapevine leaves, there is also a dock version. The name comes from the Turkish word for “wrapped”. This dish may be a little difficult to make. Because the wrapping technique takes some practice. But it is very delicious and is worth the effort. Sarma is very slow-cooked so you can prepare it the day before, and leave it to cook on very low heat with enough water so it doesn’t burn.


Agoralia Recipes Traditional Authentic Dishes v017

Delicious Serbian Traditional Stuffed Sauerkraut Rolls. Authentic Recipe of Sarma.

Local Recipe Name with Local Characters: Сарма
User submitted Recipe
5 from 1 vote

— General Atributes of This Recipe:

Prep Time 45 mins
Cook Time 2 hrs
Total Time 2 hrs 45 mins
Main Cooking Method Slow Cooked

— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —

Servings 5 Portions
Calories / Serving 894 kcal

Ingredients
 

  • 500 grams (1.1 lb) Ground (Minced) Pork
  • 2 pcs Onion
  • 2 cloves Garlic Medium
  • 1 pc Carrot Medium, grated
  • 100 grams (3.53 oz) Rice
  • tsp Smoked Sweet Paprika Powder
  • 1 tsp Ground Black Pepper
  • 3 pcs Bay Leaf
  • 200 ml (6.76 floz) Oil
  • 200 grams (7.05 oz) Bacon Low fat
  • 1000 grams (2.2 lb) Sauerkraut – Pickled Cabbage Leaf

Instructions
 

  • In a pan, add oil enough to sauté the onions, garlic, and a carrot.
  • Add meat and half of the bacon that is already sliced into small pieces.
  • Season it with salt and pepper and add rice and some smoked paprika.
  • Fry it for about 10-15 minutes until the meat is almost cooked.
  • To prepare the Sauerkraut cabbage leaves, take apart leaves from the head and remove the middle thick part.
  • Take a leaf and scoop a teaspoon of meat (you can add more if you think it's too little, just be careful not to put too much).
  • Wrap the meat like a burrito (left and right side to the middle, roll it tightly, tuck in the sides if something is hanging).
  • In a big pot, arrange your rolls, and add water until the rolls are covered so there is more water than the rolls.
  • Put the rest of the bacon, paprika, bay leaves, and some pepper.
  • Cook it slowly for about 2 hours.
RECIPE VARIATIONS:

If you want to make this recipe vegan, remove the meat, and instead of minced meat, put grated potatoes.

— Specific Atributes of This Recipe:

Seasonal Cooking Autumn Recipes, Winter Recipes

Nutrition

Calories: 894kcalCarbohydrates: 30gProtein: 26gFat: 75gSaturated Fat: 16gPolyunsaturated Fat: 15gMonounsaturated Fat: 40gTrans Fat: 0.2gCholesterol: 98mgSodium: 359mgPotassium: 757mgFiber: 6gSugar: 7gVitamin A: 586IUVitamin C: 75mgCalcium: 112mgIron: 3mg
Keyword Sarma Recipe, Traditional Serbian Stuffed Sauerkraut Rolls, Сарма
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