What’s cooking? World recipes

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SARMA

Because it is such strong food, sarma has become a traditional dish in Serbia during wintertime, especially during the period of “slavas” (Patron-saint day celebrations).

For such occasions, it is usually served after the appetizer before the first dish. Of course, it can be served on its own, which is why we recommend you order it in one of Serbian “kafanas” (traditional Serbian taverns) and enjoy its taste.

Sarma is usually made of sauerkraut, minced meat and rice. A mixture of meat, rice and spices is wrapped in sauerkraut leaves and then placed in a pot, in which it simmers for a long time. Experienced cooks in Serbia can keep it cooking on slow fire for hours, making its taste even better. Especially if you add some smoked meat or bacon to the mixture. True gourmands always drink wine and have some horseradish or garlic with it.

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

If you’ve never tried it please make sure to ask for it when you travel to Serbia.

Check out more info here. 

 

 

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