Fragrant sarma in kale

Classic sarma prepared in sweet cabbage with bacon, fresh pepper and olive oil and stuffed in combination with light turkey will be a new challenge to your culinary skills.

Preparation steps

Soak the kale leaves in boiling, salted water to soften, then remove and cool in cold water to preserve the green color.
Mix the contents of the Fanta bag with 100 ml of water and let it stand for a few minutes. Add rice to the meat, diced paprika and prepared Fant.
Stir the mixture well and fill the cabbage leaves with it and bend. Coat a wider bowl with oil and arrange the sarmis.
Cut the pancetta into slices and arrange with the sarmis and pour water over everything.
Cook over low heat for about 1 hour. If necessary, shake the bowl and add water (not too much).

Serving

Serve cooked sauerkraut with slices of bacon and boiled potatoes.

Advice

Instead of kale, you can prepare kale or fresh greens.

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