Potato sarma
Sarma without meat with home-made sauerkraut or cabbage. I wanted to call it recession sarma, because it is meatless, And as my husband says: "nothing to a bitch" ..... I barely persuaded him to try it and here are the comments: surprisingly good, so it can pass !!!! My son prefers this sarma to meat sarma, but of course I also made classic sarma..so when I make stuffed peppers with potatoes in the summer, why not sarma with potatoes… and it worked…
Preparation steps
- 1 Separate the leaves from the head of sauerkraut (pre-fry a little) and at the end, if you don't have any, cut them into small pieces.
- 2 In a deep bowl, grate the raw potatoes as for the apples.
- 3 Add the chopped red onion, which is lightly fried in oil… leave the part for the liquid in which it will be cooked.
- 4 Add soaked and washed rice, chopped parsley egg, salt, pepper, 1/2 tbsp. a little flour (I put bread crumbs).
- Separate the leaves, fill with the mixture and close them. Put a couple of damaged leaves on the bottom of the bowl or those leftovers (2-3 leaves) just to cover the bottom ... a little sliced cabbage, arrange the sarma and pour water… add a little separated fried onion, ground red pepper and beef cube, a little tomato from the tube ( 1-2 cm). Cook like any sarma 1-2h lightly. slikasarme of potatoes and classic sarma
- I make sure to put 1 tablespoon of lard in all the sarma because of the greens, so they taught me as a child that it is good for greens for shine, fineness. Put it to cook like any sarma.
Serving
I don't make the stuffing, but you can put lightly the stuffing..We tried it for the first time today because I also cooked classic sarma and 9 large sarma came out of this and we ate it with sour cream. The comments were surprisingly good ..