Sarma (Serbian)
The winter rolls of Serbia: sauerkraut leaves wrapped around minced meat and rice, layered with smoked ribs and simmered for hours — the dish of slava feasts and cold months.
What it is
The winter rolls of Serbia: sauerkraut leaves wrapped around minced meat and rice, layered with smoked ribs and simmered for hours — the dish of slava feasts and cold months. Ingredients: whole fermented cabbage heads, minced beef and pork, rice, onion, paprika, smoked ribs and bacon, bay, black pepper, oil. Recipe: 1) Separate the sour leaves; trim thick veins. 2) Mix meat, rice, onion and paprika. 3) Roll snug parcels; pack into a pot over chopped kraut and smoked meats. 4) Simmer 3-4 hours, gentle as possible. Serve: with the smoked meat, mashed potatoes and bread; better on day two. Flavor: sour, smoky, deeply savory. History: sarma (from the Turkish 'to wrap') was naturalised across the Balkans; in Serbia it is the sacred centre of winter and the patron-saint slava table. See also: Pljeskavica, Karađorđeva Šnicla.
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