Sarma Lena

Sarma Lena

• I have this recipe for sarma for a long time, and I make it regularly according to this recipe. You have two options to make it on the stove or in the oven. If you option for the second variant, then immediately after wrapping the sarma, arrange it in a fireproof dish according to the recipe instructions and insert the meat in between. That way there is no sarma spraying and these ingredients, but you will pour water over it and put a bay leaf. Bake it at 170 degrees for 1 hour and 30 minutes, cover it with aluminum foil. Occasionally pour sarma with sauce as needed and add water if it needed. Remove the aluminum foil 20 minutes before the end. This recipe is the best, try it, and you will be satisfied. Follow recipe.

Ingredients: simple, total time: 2h 30 min. 6 serving

• 1 kg of sauerkraut/ separated leaves

• 200 g dry bacon or dried meat (can be without dried meat)

• 2-3 bay leaves

• hot green pepper/ on thin sheets-optional

Stuffing Sarma:

• 1 onion/ finely chopped

• 500 g minced meat (half beef / half pork)

• 4–5 Tablespoons of rice

• 2 tsp ground red pepper

• 1-2 tsp Vegeta /dry spice

• salt, pepper to taste

• 1 clove garlic/finely chopped

• 1 egg

• parsley/ finely chopped

Spray for Sarma:

• 1 Tablespoon flour

• 4 Tablespoons melted fat or oil

• 2 Tablespoon tomato purée

• 2 tsp red ground pepper

Sarma Lena

Preparation:

1. Wash the cabbage if it is very sour and salty. Put it in cold water beforehand (and separate leaf by leaf).

2. Cut the thick veins carefully so that the leaves are not damaged.

3. When you're done with that, you can move on to the filling.

4. Fry the finely chopped onion in fat or oil, add the minced meat, simmer for 10 minutes, then add the rice. Simmer for another 5–8 minutes, then add the ground pepper. Turn off the heat, wait 1 minutes for it to cool, then add egg, pepper, salt, garlic, and parsley and mix everything well.

5. Then put a spoonful of stuffing on each cabbage leaf. The sheet is curled, and the ends are pressed on the side. Cut the remaining cabbage into noodles and cover the bottom of the pot with it. On a layer of cabbage, arrange the sarma between them and place the cut bacon or dry meat.

6. Pour water over the sarma so that the top of the sarma is two fingers above, press the lid and cook on low heat for 1–2 hours. If you have decided on hot pepper, you can add it. Check the sarma for saltiness, add salt and vegeta if necessary.

7. When the cabbage is soft, make a thin paste.

8. Take a small pot, put the oil or fat to heat up. Add red pepper tomato purée, pour water so that the paste is neither very thick nor thin. Stir everything well for about 2–3 minutes. Pour this spray over the sarma and stir. Cook for another 20 minutes. As a side dish, it can be mashed potatoes, boiled potato rice or by itself.

9. Serve warm sarma in a deep plate.

Buon appetito!

NOTE:

• Keep the rest of the sarma in the refrigerator for up to 5 days.

• You can freeze them for up to 2 months in special aluminum boxes with lids.

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