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recipes |
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Sarma (Sauerkraut Rolls) |
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This is a very old recipe from Croatia. |
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Ingredients |
Method |
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Filling: 500 grams minced beef 500 grams minced pork 200 grams minced smoked bacon ½ cup white rice 1 clove garlic 1 small onion, chopped 2 tablespoons olive oil 2 tablespoons "Vegeta" stock powder 1 teaspoon Hungarian paprika 1 teaspoon white pepper 1 egg Roux (Thickening sauce) : 3 tablespoons olive oil 2 tablespoons plain flour 1 teaspoon Hungarian sweet paprika 1 packet sauerkraut leaves (or 1 cabbage) 4 tablespoons tomato paste Cold water |
Combine filling ingredients together. Mix well. Separate cabbage leaves from the core, cutting off thick stems. The leaves should be thin and relatively even. Place approximately 2 tablespoons mince mixture onto the centre of a cabbage leaf. Fold 2 sides of the leaf into the centre. Roll leaf tightly so that the filling is secure. Place each roll open side down in a heavy saucepan. Repeat until all the leaves and mixture are used. Add enough cold water to cover leaves. Bring the saucepan to a boil, cover with lid, reduce heat and cook very slowly for approximately 1 ½ hours. Add tomato paste. To make the roux, place the oil and flour in a frying pan. Brown the flour and oil mixture until golden. Add one teaspoon Hungarian paprika. Pour the roux over the sauerkraut rolls. Gently stir so that the roux dissolves properly. Bring to a boil, then turn off heat. The rolls may be eaten straight away or reheated later. Serve with creamy mashed potatoes. Garnish with parsley. |
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