Sarma actually originates from Turkey but it’s just as important part of Balkan cuisines. The name of the dish derives from the Turkish word “sarmak,” meaning to roll.
In Turkey and other Middle Eastern countries, different fillings can be wrapped in different leaves like cabbage or vine leaf. Croatian sarma is filled with the combination of beef, pork, and rice.
It is a standard practice to make sarma for a large number of people, and for a festive occasion. Therefore Christmas and New Year are the most common times of the year when a Croatian home will stock sarma.
Directions
SARMA PREPARATION
STEP 1 Wash each leaf thoroughly. Remove the thick part of the stem. It's best to allow the leaves to drain or pat each one dry.
STEP 2 In a large mixing bowl combine mincemeat, garlic, parsley leaves, rice, hot or sweet paprika, breadcrumbs, salt and pepper, vegeta, egg, olive oil and soda water. Mix all of the ingredients until well combined. All ingredients are optional and you can add them to taste. Although I reccomend to follow the traditional recipe especially if it is the first time you're trying them.
TIPS ON HOW TO ROLL THE SARMA
Rolling sarma is one of the trickiest parts of the recipe. The goal is to keep the filling safe inside and to make them all about same size to cook evenly.
STEP 1 You want each of the leaves to be about same size so it is recommended to cut any large leaves in half, and also join two smaller ones together when needed.
STEP 2 Take approx. three tablespoons of the filling and combine it gently in your hand without compressing it. Otherwise it will make them too dense when you eat them.
STEP 3 Place the filling on the edge of the cabbage leaf and roll away from you. Then tuck in the sides of the leaf gently into the meat. If there is any exposed meat, remove some of the filling.
SARMA COOKING
STEP 1 In a pot, splash in some olive oil, add two diced onions and cook on low heat until transparent. Then add diced beef bacon and continue cooking on low heat until the bacon softens and releases the flavor.
STEP 2 Add the shredded sauerkraut and create a layer on the bottom of the pot. Then pack the sarmas close together next to each other.
STEP 3 Pour in water so that it just covers the sarmas. Add a pinch of salt. Bring to a boil and then let them simmer for 2 hours on a low heat with the lid on. Do not stir them, not to brake them instead give the pot a shake.
Directions
Directions
STEP 1
Ingredients
- 1 Pickled Cabbage Head
- 2.2 lbs of mincemeat. Preferably 50% pork and 50% veal
- 1 Egg
- 3 Tbls of soda water
- 1 cup of uncooked rice
- 4 peeled and crushed garlic
- 1/2 bunch roughly chopped parsley
- 1 1/2 Tbls Vegeta
- 1 Tbls hot or sweet ground paprika (or both according to taste)
- 2 Tbls breadcrumbs
- Salt and pepper to taste
- 1 Tbls olive oil
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