| TThis
dish, made of all kinds of meat and vegetables, is considered to be one of the best Serb
winter dishes. Another reason is that it becomes even more tasty when reheated many times. It's best to use a large, but
not too deep earthen pot. Again it's best that the sauered leaves come from a medium sized
cabbage with thin leaves. You need three or four cabbage (sauerkraut)!
The cabbage leaf
filling is made up of:
- about 1/2 kg fresh veal
meat, pork or beef;
- about 1/4 kg dry boiled
ham;
- about 1/4 kg cold roast
turkey;
- about 50gr well dried
bakon.
It's best to avoid the
use of a normal meat grinder and chop all the meat ingredients by hand. Mix well, add
papper and solt, a bit of persley and celery, half a cup of rice. If you prefer a hot
dish, add some hot red pepper.
The main rule is that
sarma should not be longer than 4 cm or fat more than 2 cm.
Take the filling
between your three fingers, put the fil on one leaf, roll it and place it on your palm.
Close sarma with fingers, so the edge of the leaf is coming out. Press the parts that come
out of your plam back into the cylinder rolle.
Second step is to
cover the bottom of the earthen pot with with the olive oil and over which you place one
layer of sauerkraut leaves. Place one layer of sarma, prepared before with all filling and
leaves your had.
Over sarma goes one
layer of dry pork sausages and dry pork ribs. Over it sprinkle some onion cut into small
peaces and bit of parsley.
Next put one layer of
leaves over this followed by a new layer of sarma. Continue this process until you fill
the pot. When it's full, top off with sauerkraut leaves. At the end fill the pot with the
water and put it on the law fire to cook about 5 hours. |
