Sauerkraut Sarma
Step into a world of mouthwatering flavours with this Fermented Cabbage Sarma recipe. Combining the goodness of sauerkraut and savoury ground meat, this traditional dish from North Macedonia will transport your taste buds on a culinary adventure. Get ready to savour the tangy and satisfying flavours of this fermented delight!
(Please note: recipe was done by my mum, I was just taking notes so I make this myself once I go back to Switzerland)
Sauerkraut Sarma
Step into a world of mouthwatering flavours with this Fermented Cabbage Sarma recipe. Combining the goodness of sauerkraut and savoury ground meat, this traditional dish from North Macedonia will transport your taste buds on a culinary adventure. Get ready to savour the tangy and satisfying flavours of this fermented delight!
(Please note: recipe was done by my mum, I was just taking notes so I make this myself once I go back to Switzerland)
Cooking Instructions
- 1
In a large skillet, brown the ground meat over medium heat. Add the finely chopped onion and minced garlic, and cook until the onion becomes translucent.
Season the meat mixture with paprika, salt, and pepper.
- 2
Stir in the rice, ensuring all the flavors meld together beautifully.
- 3
Begin by carefully separating the leaves of the sauerkraut after removing the core.
- 4
Take a sauerkraut leaf and place a spoonful of the meat mixture at the base of the leaf. Roll the leaf tightly, tucking in the sides as you go. Repeat with the remaining leaves and filling.
- 5
In a large pan, arrange the rolled sauerkraut leaves, seam side down. Add the broth to the pan, allowing the flavours to infuse, cover it in foil and place it in the oven at 250°C. Check from time to time whether they have absorbed the broth and lower the temperature to 180°C
- 6
After one hour in a bowl, add: 1 tablespoon,goulash powder and flour, 30 ml of sunflower oil and 80 ml water, mix it thoroughly, and pour it on top of the sauerkraut rolls.Place them again in the oven for 20 minutes without the foil.
- 7
After 20 minutes, it is ready to be served, and this is how the final product looks like:
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Homemade Fermented Sauerkraut on Hotdogs Homemade Fermented Sauerkraut on Hotdogs
Sauerkraut was still crispy.
-
Sauerkraut Burger Sauerkraut Burger
One of my German recipe favorite I do it a little bit different then some. The sauerkraut is toned way down tasting more like cabbage. -
Sauerkraut Rolls (Krautkrapfen) Sauerkraut Rolls (Krautkrapfen)
Krautkrapfen is a German dish made by rolling up sauerkraut or sautéed cabbage into a noodle dough, then braising it in hot broth. Adding some caraway seeds and bacon is the secret to making this extra delicious ;) If you have homemade sauerkraut, it will taste even better.It's very filling and goes well with light sides or salads. One of my most favorite German dishes of all time. I hope you'll give it at ry.This particular recipe is from southern Germany. Depending on the recipe, it might be baked in the oven too!
-
California Farm Instant Kimchi and Sauerkraut California Farm Instant Kimchi and Sauerkraut
We ran out of home made sauerkraut, I am making a new batch, but sauerkraut fermentation takes a few days to a few weeks till ready. Here is instant sauerkraut, a one hour adaptation of a two hour Russian recipe. The combination of coarse rock salt, bruised cabbage and bruised leeks or onions activates fermentation. If you bruise the cabbage and leek till they release their juices, you can get sauerkraut in a day. If you sautee bruised sauerkraut, you get fresh sauerkraut in an hour.The combination of napa cabbage with coarse rock salt, green mexican onions and winter carrots, and spices, all bruised, then squeezed, makes delicious kimchi in a day.
-
A Sandwich of Sauerkraut A Sandwich of Sauerkraut
It was bound to happen I had more sauerkraut leftover after sauerkraut and hotdogs. I wasn't gonna waste it. -
German Sauerkraut Bratwurst Hash German Sauerkraut Bratwurst Hash
Simple and delicious German-style hash!!! Savory sauerkraut balances perfectly with the juicy sausages. Feel free to add black pepper or mustard seeds to add a little more flavors to the dish!
-
Sauerkraut, Apples, and Sausage Sauerkraut, Apples, and Sausage
A recipe I always have improved on each time I make it. Why because applesauce has so many good flavours. -
Garlic Herb Pork Tenderloin Bake with Sauerkraut & Potatoes Garlic Herb Pork Tenderloin Bake with Sauerkraut & Potatoes
To save time, I used a preseasoned pork tenderloin—plus, I love how the store-bought seasoning is always perfectly balanced. I seasoned the sauerkraut and roasted potatoes to complement the pork, making this a quick and flavorful meal.
-
Sig's German Reibekuchen with Sauerkraut Sig's German Reibekuchen with Sauerkraut
These little cakes are a typical dish in the region where I come from in Germany, but are eaten all over Germany. Where I live we normally serve apple marmalade, apple sauce or add a slice of thick bacon in the middle when baking them. Often we serve them with Sauerkraut on the side. Here I have added Sauerkraut to the grated potatoes. They turned out beautifully well , I served them with another typical German food ,Quark . Quark is similar to creme fraiche or a thick set and drained yoghurt. I finished the meal of with smoked salmon and prawns.
-
Farmhouse Recipe: Simmered Sauerkraut Farmhouse Recipe: Simmered Sauerkraut
We eat homemade sauerkrau simmered with sausages in my house.If sauerkraut has been fermenting for a long time, it becomes sour, so soak it in water and to cut down.I wrote down 100 g of sausage, but you can use less or more. You can also use bacon instead. Recipe by FarmersK
-
Simmered in Sauerkraut Simmered in Sauerkraut
Sauerkraut can be very assertive but when cooked with other ingredients, especially meats the assertiveness tones down greatly. It becomes like the cabbage it once was with a little extra flavor. I hope you give it a try. -
Hotdogs and Sauerkraut cooked in Beef Stock. With an option Hotdogs and Sauerkraut cooked in Beef Stock. With an option
A different way of cooking old time favorites. Two recipes in one. One with hotdogs in beef stock. The other with beef stock and sauerkraut.
More Recipes
Comments