Sarma Lena

## Exploring the Tradition of Sarma Lena

Sarma Lena

• I have been using this sarma recipe for a long time and prepare it regularly as per its instructions. There are two methods for cooking: on the stove or in the oven. If you choose the oven method, after wrapping the sarma, arrange it in a fireproof dish as directed in the recipe, placing the meat between the rolls. This method prevents any splattering. Pour water over the sarma and add a bay leaf. Bake at 170 degrees Celsius for 1 hour and 30 minutes, covering the dish with aluminum foil. Occasionally baste the sarma with the sauce and add water if necessary. Remove the aluminum foil 20 minutes before the end of the baking time. This recipe is exceptional; try it, and you will be pleased. Please follow the 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. If the cabbage is excessively sour and salty, rinse it thoroughly. Prior to this, immerse it in cold water and separate each leaf.

2. Carefully trim the thick veins to avoid damaging the leaves.

3. Once this is complete, proceed to prepare the filling.

4. Sauté the finely chopped onion in fat or oil, add the minced meat, and simmer for 10 minutes. Then incorporate the rice and continue simmering for an additional 5–8 minutes. Add the ground pepper, then turn off the heat. Allow it to cool for 1 minute before adding egg, pepper, salt, garlic, and parsley. Mix thoroughly.

5. Place a spoonful of filling onto each cabbage leaf. Roll the leaf and tuck in the ends. Slice the remaining cabbage into strips and use it to cover the bottom of the pot. Arrange the sarma on top, interspersing with slices of bacon or cured meat.

6. Add enough water to cover the sarma by two fingers' width. Secure the lid and cook on low heat for 1–2 hours. If desired, add hot pepper. Check the seasoning and adjust with salt and vegeta if necessary.

7. Once the cabbage is tender, prepare a thin paste.

8. In a small pot, heat oil or fat. Add red pepper and tomato purée, then pour in water until the paste reaches the desired consistency. Stir well for about 2–3 minutes. Pour this mixture over the sarma and stir. Continue cooking for another 20 minutes. Serve with mashed potatoes, boiled potatoes, rice, or alone.

9. Serve the 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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