1Remove the stalk and place the sauerkraut leaves in lukewarm water to soak.
2Fry the onion.
3Add 400 g of minced meat, tomato paste, salt, pepper, vegeta, paprika edelsüß, and estragon to the pan with the onion and fry.
4Add the uncooked washed rice to the fried filling.
5Just before the filling is finished, add the remaining 400 g of raw minced meat on top and stir it in slightly.
6Remove the stalk from the Sarma leaves.
7Roll up your Sarma leaves with the filling.
8Lay out leaves at the bottom of the pot.
9Layer the rolled Sarma in the pot.
10Cover the Sarma with a liquid made from water, tomato paste, and additional spices, ensuring everything is nicely covered.
11Place the Sarma in the oven for 1 hour at 220 °C Umluft with a lid.
12Prepare the zapirschka by frying oil with flour and adding some noble sweet paprika.
13After an hour, pour the zapirschka over the Sarma.
14Put the Sarma back into the oven for another 50 minutes at 200 °C, removing the lid for the last 10 minutes.
Ingredients
1 Sauerkraut
800 g Minced meat
1 Onion
1 Tasse Uncooked washed rice
2 TL Salt
2 TL Pepper
2 TL Vegeta
2 TL Paprika edelsüß (noble sweet paprika)
0.5 TL Estragon
1 EL Tomato paste/Tomatensauce
Oil (for Zaprška)
Flour (for Zaprška)
Paprika edelsüß (for Zaprška)
Equipment
ovenpot
Tips
To keep the filling juicy, add half of the minced meat just before the filling is finished and stir it in slightly.
For the oven variant, cook for 1 hour at 220 °C with convection and lid, then add Zaprška and cook for another 50 minutes at 200 °C (last 10 minutes without lid).
For the stovetop variant, cover everything and simmer gently for approximately 2 hours, then add Zaprška and simmer for another 20 minutes.