The best recipe for sarma

Preparation steps

• Release the head of cabbage in the middle from the hard part, so it will be easier for you to separate the leaves.
• Rinse the cabbage well.
• Use only whole leaves, torn together with the rest of the cabbage, cut into strips 3-5 mm wide. to add sarma sauce.
• Add the bacon, chopped dry sausage and grated onion to the melted fat.
• Fry just enough to brown the bacon and smell the red onion.
• Add the rice and simmer for about 3 minutes.
• In another bowl, add minced meat, egg, propagated garlic, sweet pepper, salt, vegeta, pepper, oil, chopped parsley.
• Finally, add fried onions, bacon and sausage to the sarma filling.
• Make the mixture smooth, but not too firm, because then the sarma will be hard at the end.
• Stuffing the sarma: Turn the cabbage leaf upside down.
• Take the stuffing for the sarma so much that it creates a pile on the leaf that has 2 cm of space on the left and right side, and place the meat on the upper third of the leaf.
• Fold the left and right edges of the sauerkraut towards the middle.
• Grasp the upper end with both hands and roll down, always push the cabbage leaf inwards with your fingers from the side (so that it does not open).
• The amount of sarma meat is just when you roll the last half of the sauerkraut yourself.
• You will see that the sarma is well rolled by the fact that the leaf is undamaged and the sarma is closed on all sides.
• Arrange the sarma with the edge down on a suitable plate.
• Preparing the sarma sauce: Prepare a light sprinkling by adding 1 tablespoon of lard or oil to the bowl in which you stewed the onion, bacon and sausage.
• While the fat has not completely melted, add the sharp flour and mix well.
• The flour only needs to foam a little.
• Add the mashed tomatoes and stir just a little.
• Remove from the heat and add the soup from 2 to 3 cubes (melt the soup cubes in 0.5 liters of hot water) and make everything well with foam so that no lumps remain.
• In the sarma sauce, first put half of the sauerkraut cut into strips, then place the sarma with the edge down. Add dried meat, sarma, cover with the rest of the sauerkraut and bay leaves on top.
• Add water as needed, just enough to make the sarma threatening, to the height of the sarma (never over).
• Bring to a boil over high heat, reduce to 1/4 and cook the sarma covered for 90 minutes, shake occasionally, do not stir, after 90 minutes, reduce the heat even more and let it simmer for 1.5 hours, to evaporate as much liquid as possible, then the sarma will be strong juicy ..