Sarma from an espresso pot

Preparation steps

• I only use pork, the inside of my sarma never falls apart, the meat stays firm but not hard!
• Add finely chopped bacon to the minced meat, finely chopped and fried onions in oil, chopped garlic, finely chopped parsley, washed rice, salt, and pepper. Mix the mixture well with your hands to make it compact, a bit sticky. I always add a “drop, two” of white wine.
• Wash the sauerkraut well, even if it stays in the water for a while. Separate the leaves, choose the best, separate the meat in the palm of your hand as for a slightly better čevap, and snort the sarma. I run from the thin part towards the thick one, left and right with the fingers I push into the sarma (if necessary I cut off the excess first) and cut off that thick part at the end (or beginning?) Of the leaf that is close to the root. Simmer in order until the meat is consumed.
• At the bottom of the espresso pot, first place a row of sliced ​​sauerkraut that you have washed well before. So arrange the sarma next to each other, squeeze them a little, but don't push them, because you will find it difficult to take them out of the pot. You can squeeze diced bacon between the sarma. Cover with a layer of sliced ​​cabbage, arrange between a couple of sausages and arrange the sarma again. Cover with sliced ​​cabbage.
• Make a sauce from the listed ingredients: sauté onions (in a bowl), add flour, paprika, tomato puree, mix well and quickly, add a little soup, not all at once. Before the sauce boils, pour it lightly over the sarma in the pot. If the sarma is not covered, add more soup or water (or water if you had a melted beef cube)
• And now the espresso pot! Be careful, each of you knows your espresso pot! :) You must not exceed the permitted quantity line in the pot, as it could knock you out of the safety cap if you overdo it with the quantity!
• To cook the sarma, since the espresso pot beeps, you have to reduce the heat to a minimum, (I cook for another 40 min) and cook more, adjust the cooking time! Then you will close the fire, and let the espresso pot rest! When you can open it normally, transfer the sarma to another bowl, or two as needed. I usually get 15-17 sarma, it really all depends on the head of cabbage and the size of the leaves, but I don’t like too much sarma!