Sauerkraut Sarma

Name: Sauerkraut Sarma
Total time: 1800 s
Yield: 4-5 people
Cuisine: British
Ingredients: 1 cup rice; 1 pound ground meat (beef, pork, or a mix); 2 cloves garlic, minced; 1 tablespoon paprika; 1 tsp Salt and pepper to taste; 1 cup sauerkraut (fermented cabbage); 1 cup broth (vegetable or meat); 1 tablespoon goulash powder; 1 tbsp flour; 30 ml sunflower oil; 80-100 ml water

Flavour101 @flavour101

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)

Flavour101 @flavour101

(Please note: recipe was done by my mum, I was just taking notes so I make this myself once I go back to Switzerland)

Saved

Ingredients

2h and 30 min

4-5 people

1 cuprice
1 poundground meat (beef, pork, or a mix)
2 clovesgarlic, minced
1 tablespoonpaprika
1 tspSalt and pepper to taste
1 cupsauerkraut (fermented cabbage)
1 cupbroth (vegetable or meat)
1 tablespoongoulash powder
1 tbspflour
30 mlsunflower oil
80-100 mlwater

Saved

Steps

2h and 30 min

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: