Sarme in a Pressure Cooker, Southern Serbian way

Dec 15, 2024
4 min read

Updated: 5 days ago

##Traditional Southern Serbian Sarme in a Pressure Cooker

Sarme in a Pressure Cooker Southern Serbian way

Sarme can be efficiently prepared using a one-step method in a pressure cooker. If a pressure cooker is unavailable, you may utilize a stovetop or slow cooker. The primary requirement is to cook the filling; the remainder of the process is straightforward. For this dish, you will need minced mixed beef and pork, dried meat, bacon, and a head of sauerkraut. The advantage of using a pressure cooker is its ability to reduce cooking time by 70%, providing a quick cooking process. Alternatively, a slow cooker is ideal for those with busy schedules; you can set it to cook and have lunch ready in approximately six hours without needing to stir or monitor it as you would on a stovetop. Simply follow the recipe for best results.

Sarme-in-a-Pressure-Cooker-Southern-Serbian-way — **Sarme in a Pressure Cooker, Southern Serbian way**

Ingredients: simple, total time: 1 hour 40 min. 6-7 serving

For Rows of Sarma:

1 big head of sauerkraut / separated on leaves
600 g dry meat/ ribs, meat — diced
85 g smoked bacon/ diced for layer
4 big sauerkraut leaves/ for layer
water as needed
2 bay leaves

Filling:

2 Tbsp Olive oil EVO
80 g smoked bacon/ diced into small cubes
600 g minced meat / pork and beef
1 big onion/ finely chopped
2 small carrots/ finely chopped
130 ml washed rice
2 full teaspoon red ground pepper
1 Tbsp fresh parsley/ finely chopped
1. 5 tsp salt
1 tsp black ground pepper

Spray:

3 Tbsp Olive oil EVO
1. 5 Tbsp flour
1 flat Tbsp red ground pepper
50 ml tomato juice/ or 1/4 Tbsp tomato concentrate
180 ml water
salt to taste

sarme-in-pressure-cooker-southern-serbian-way — **Sarme in a Pressure Cooker, Southern Serbian way**

Preparation:

Prepare all ingredients as outlined above.
Chop all ingredients according to the given instructions.
Remove and discard the bacon skin before chopping.
Dice one portion of the bacon into small cubes and the other into larger cubes.
Rinse the sauerkraut leaves under cold water and allow them to drain thoroughly in a colander.
Ensure excess water is removed from the leaves when stacking them.
Once all preparations are complete, proceed to make the filling for the sarme.

Filling:

Sauté the diced bacon in a small amount of oil over moderate heat until it is golden brown.
Add finely chopped onion, stir thoroughly, and let it simmer for approximately 3 minutes, stirring occasionally. Season with a pinch of salt and pepper.
Next, add the finely chopped carrots, stirring well, and let them stew for about 3 minutes before incorporating the minced meat.
Break up the minced meat with a spoon, ensuring it is well combined with the other ingredients. Cover the pan and let it simmer for about 15 minutes, stirring occasionally.
Add the rice while there is still some liquid from the meat.
Maintain a low to moderate heat, stirring occasionally, and keep the pan covered.
Finally, add 2 teaspoons of ground red pepper, 1 and a half teaspoons of salt, 1 teaspoon of ground pepper, and 1 tablespoon of freshly chopped parsley.
Mix everything thoroughly and cook for an additional 2 minutes.
Allow the filling to cool for approximately 10–15 minutes.

Processing:

Place the two sauerkraut leaves in the pressure cooker.
I utilized pre-packaged sauerkraut leaves that were torn.
Position the sauerkraut leaf on the work surface. Trim any thick portions near the stalks slightly with a knife if necessary.
For larger leaves, fill with three spoonfuls of filling and flatten slightly. For smaller leaves, use two spoonfuls.
Fold the sides inward and roll into a cylinder.
Repeat this process with the remaining sauerkraut leaves and filling until all materials are utilized.
On the prepared leaves in the pressure cooker, arrange a layer of sliced dried meat and diced bacon, followed by a row of sauerkraut rolls. Repeat with another layer of dried meat and bacon, followed by additional sauerkraut rolls.
Finally, cover all the sarma with two sauerkraut leaves. Add salt and black pepper to taste, and cover with cold water, leaving a gap of approximately two fingers below the pot's rim.
Activate the pressure cooker and set it to three-quarters of its cooking capacity.
Add two bay leaves on top. Cook for one hour.
After the cooking time, prepare a sauce for the sarma by heating olive oil and adding flour. Fry for approximately two minutes until it turns brown. Reduce the heat, add ground red pepper, stir for about three seconds, then immediately pour in tomato juice and a little water. Simmer for 2–3 minutes, add salt to taste, then remove from heat.
Pour this sauce immediately over the sarma and cook for an additional 20 minutes.
Avoid stirring or opening the lid during cooking.
Serve warm.

Buon appetito!

For recipe purée, see here!

filling-for-sarme — **Sarme in a Pressure Cooker, Southern Serbian way**

NOTE:

Adjust the slow cooker to a setting between 4 and 5.
If you start preparing the dish at approximately 1 PM, it will be ready by 7 PM. After 4 hours of cooking, apply the spray and continue cooking until complete. If you are short on time, you may apply the spray immediately after layering the sarma.
The slow cooker can be left on overnight or throughout the day if you are not present, as long as you follow all instructions and the manufacturer's guidelines.
Instead of dry meat, sausages or ribs can be used as alternatives.
The dish can be frozen for up to 2 months in specialized aluminum containers with lids.
Store any leftover sarma in the refrigerator for up to 5 days.