Sarma is a traditional Serbian main dish, the Turks make it differently, they are a little smaller. Vojvodina is also known for Futog cabbage and I think it is the best in the whole world, the recipe is original and everyone loves it. While staying in Italy, I don't know a single Italian who hasn't heard of our famous sarmas. If you haven't tried it yet, start doing it right away, you won't regret it. Follow recipe.
Ingredients: medium, total time: 2h 30 min. 6 servings
1 head of sauerkraut
500 g of minced meat
1 onion
4 cloves garlic
10 g of rice
100 gr of bacon
1 egg
2 teaspoons ground sweet red paprika
salt, pepper, parsley to taste
Preparation:
Finely chop the onion and garlic, and mix with the chopped bacon, put in a deeper pan to fry together, add minced meat and rice after 10 minutes.
Add egg, ground paprika, salt and pepper, and parsley to the mixture and mix everything well. Let it simmer for 20 minutes.
Wash the sauerkraut leaves well with water, then put the stuffing in the middle of the leaves and bend from the roots to the top. And close the leaves well on the side so that the stuffing does not come out.
Cover the deep pot in which you will cook the sarma, with the rest of the cabbage leaves.
Arrange the wrapped sarma and cover with cabbage leaves.
Fill the pot in which you cook them with water until it covers the sarma.
Cook over low heat for at least an hour.
Buon appetito!
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