Serbian sarma in sauerkraut

Method

1. 1

   Preparing the cabbage

   Carefully separate the leaves of the sauerkraut, setting the larger ones aside. If necessary, rinse them in cold water.

   15 min
2. 2

   Frying the filling

   Fry the onion in the oil until translucent, then briefly fry the minced beef in it.

   10 min
3. 3

   Assembling the filling

   Add the washed rice, garlic, paprika, stock cube, salt and pepper to the fried meat, then mix thoroughly.

   5 min
4. 4

   Cooling the filling

   Leave the filling to cool completely so that it is easy to roll.

   30 min
5. 5

   Rolling the sarma

   Place a spoonful of filling on each cabbage leaf, fold in the sides, roll it up and secure the end by tucking it in. Spread sauerkraut and smoked bacon over the base of the pot, then add the sarma in layers and cover the top with the large leaves.

   30 min
6. 6

   Zapršuka and cooking

   Fry the flour with the paprika in the oil briefly, add water to loosen it, and pour it over the sarma. Cook slowly with the lid on, topping up with water as needed.

   60 min