Sarma Food

SARMA - BOSNIAN STUFFED CABBAGE LEAVES

Steps:

• Separate the cabbage leaves, being careful not to tear them.
• Mix meat, rice, onion, salt, pepper, and paprika.
• Place about a tablespoon or more (use your own judgment based on the size of the leaves) of the meat mixture into each cabbage leaf, near its base.
• Begin rolling the leaf from the base into a thick cylinder, tucking in the sides after the first "roll."
• Layer the cylinders tightly into a medium-sized or large pot.
• Cover the sarma with beef stock or water (I find that if you use water, it makes its own broth anyways with the meat as it cooks).
• Cover the pot, bring to a boil, and simmer for at least three hours.
• Serve with butter and sour cream, with or without some of the cooking liquids according to your preference.
• *Boiled potatoes are often eaten with sarma, and they go quite well together.

SARMA (STUFFED CABBAGE)

Steps:

• Place cabbage in the freezer for a few days. The night before making the rolls, take it out to thaw.
• In a large bowl, combine the beef, pork, ham, rice, onion, egg, garlic powder, salt and pepper. Mix well. Form meat mixture into oblong balls, using 1/2 cup of the mixture at a time. Then, wrap a cabbage leaf around each ball.
• Spread the sauerkraut in the bottom of a large pot, then layer cabbage rolls on top, placing them seam-side down. Pour tomato juice over rolls, then add enough water to cover. Bring to a boil, then reduce heat to low and simmer for about 3 hours, adding more water as necessary.