Sarma Balkan Art
Directions
- 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.
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