Lenten sarma from Krk ...

Preparation steps

• Pour oil into a large and deep pan and add finely chopped onion and fry until soft. While the onion is frying, clean the leeks and carrots, chop the leeks as finely as possible and grate the carrots on a large side and add to the onions and fry just to soften the leeks and finally add the fish, which you finely chopped together with the canned sardines and mix together, add together with fish and grated potatoes and fry for a few minutes.
• Clean the rice and rinse under running cold water. I prefer to use round grain rice for sarma and stuffed peppers, and since I'm lucky and I have several of our stores here in Niagara, I buy Kocani rice and use it, and if I don't find it, I use plain Italian round grain rice. Add to the pan and just fry for a few minutes, (you don't need to fry the fillet for a long time so that the fish doesn't fall apart, just fry it all together so that the flavors come together.
• Season to your taste with dry spice, salt, (caution because the cabbage is already salty) pepper, ground smoked paprika, if you don't have it then use plain paprika and whoever wants can add a little finely chopped parsley (not necessary)
• Remove the leaves from the head of cabbage and cut off the thickening in the middle of the leaves. If your leaves are huge then it is best to cut them in half and make less sarma. My head was quite good and I didn't have to cut the leaves in half (if this is done, there is more work and the sauerkraut is much smaller). Arrange in a crock pot and if you are cooking sarma in it, there is no need to put leaves on the bottom of the pot, if you use another method, then put a few leaves on the bottom of the pot. I got 24 sarma from this amount. Put between sarmi lorber and peppercorns. Finally cover with a few cabbage leaves.
• In the pan in which you fried the filling, pour water, add a tablespoon of flour and a full teaspoon of ground smoked peppers, mix everything with a food processor and scrape everything from the bottom of the pan, add a little dry spice and pour over the sarma so you have enough water for the sarma to be in the water. . If you are cooking in a pan, then put it on low and cook for about 6 hours, and if you are cooking on a hot plate or in the oven, cook at a low temperature and for as long as you can.
• There are two ways to fry sarma, I use cold powder and many people work by heating the oil, adding a tablespoon of flour to the oil, briefly frying the flour until it turns brown, adding ground paprika and pouring the sarma with that powder. I also know that many of you don't even fry sarma ... you do what you do best.
• I am making sarma with fish and sardines for the first time and we really liked the taste and the fish I used was COD and the translation given to me by my uncle Google says that it is cod. You use the fish that is available to you.
• Pleasant !!!!