Low-fat sarma

Preparation steps

• Saute onion in olive oil. Add about 50g of finely chopped tea sausage. Stir, add minced meat.
• While the meat is simmering, make a short piece. I always put twice as much water as couscous, and I do everything else as it says on the box.
• When the meat is done, add the couscous. Mix well. Remove from heat. Immediately add one whole egg and mix well again. Add 1 teaspoon of ale, and pepper to taste.
• Sort the cabbage leaves and cut the middle thickening with a knife. If one is too hard, place it on the worktop and lightly roll it over it. This will soften it enough that the sarma can wrap nicely without tearing the leaf.
• Put the meat for one sarma on a smaller cabbage leaf, wrap it lightly, then put it in a larger leaf and wrap and tighten well.
• Put a couple of cabbage leaves on the bottom of the pot. Arrange the sarma in a pot, put chopped tea sausage (50g) between the sarmis. Cover the sarma with cabbage leaves. If you have brine (and if you like more sour sarma), pour it, if not, pour water over the top of the cabbage and cook over low heat.
• I usually make sarma in the evening, put it in the fridge, and the next day I pour and cook it for about 6-7 hours, it's ready for sure after 4, but it's better for me the longer it cooks.
• I don't have splashes. If you really like it, mix a couple of teaspoons of flour with a little cold water and when the sarma is done, pour it in and let it boil for another 15 minutes.
• Serve with mashed potatoes.
• Pleasant!