Sarma - stuffed sauerkraut
Amazing Balkan dish that can last for days in the fridge, some even say it gets better after a few days.
You can also freeze it and defrost by leaving it in the fridge overnight.
Preparation requires a bit effort but it's wort it.
1 big whole sauerkraut
1 kg minced pork
1 tbsp lard or olive oil
1 big onion, chopped
3 garlic cloves, crushed
150 g smoked bacon, diced
1 tbsp tomato passata
Seasoning: salt, 1 tsp pepper, 2 tbsp paprika, 1 tsp parsley, 1 bay leaf
Heat 1 tbsp lard or olive oil and fry the onions until translucent. Add the crushed garlic and fry for a minute more
In a separate bowl, stir the meat with fried onions and garlic, dash of salt, 1 tsp pepper, 1 tsp parsley and 100 g of smoked bacon. Stir until combined
Separate the cabbage leaves and rinse them in water just to prevent your dish being too sour.
Cover the bottom of the big pot with smaller cabbage leaves. You can use the whole leaves or slice/shred them.
For the rolls, try to use the leaves that are the same size, and you can use smaller leaves later shredded in the sauce. To roll sarma, place the chunk of meat at the top of the leaf, roll it and tuck the ends. The meat needs to be completely covered with the cabbage leaf. Place the rolls in one layer, close together, on the cabbage leaves that you have prepared at the bottom of your pot, cover them with shredded cabbage and sprinkle with diced bacon. Repeat until you have used all the rolls and shredded cabbage.
In a mug, stir together 1 tbsp tomato passata, 2 tbsp paprika, 1 tbsp pepper and a dash of salt. Add some water to combine everything and pour it over the rolls.
Pour extra boiling water over sarma, the water should cover all the rolls, add 1 bay leaf and optionally sprinkle with some pepper corns.
Cook on low temperature for about 2 hours.