Sarma :: Croatian stuffed sauerkraut rolls20.1.10
|//This traditional Croatian meal, eaten on the first day of the new year, is bursting with delicious flavors.//|
For the English version of the recipe, scroll down!
Porcija: 14 - 16
Gotovo za: 2 h 20 min
Priprema: 20 min
Kuhanje: 2 h
500 g mljevene junetine ili 300 g mljevene junetine + 200 g mljevene svinjetine
1/4 šalice (6 žlica) Fanta za punjenu papriku i sarmu
50 g integralne riže
50 g suhog karea ili pancete, usitnjeno u mikseru
3-4 žlice ulja
1 češanj češnjaka
200 g pasirane rajčice
4. Češnjak kratko popržiti na ulju u većoj posudi, dodati pasiranu rajčicu, malo vode i soli. Umak kratko prokuhati.
5. Dijelom narezanog kiselog kupusa obložiti dno posude s umakom, na kupus posložiti sarme, pokriti ih ostatkom narezanog kupusa.
Poslužiti uz kuhani krumpir (idealno, lički) ili pire od krumpira.
Pieces: 14 - 16
Ready in: 2 h 20 min
Prep time: 20 min
Cook time: 2 h
1 large sauerkraut ( cabbage) head
500 g ground beef or 300 g ground beef + 200 g ground pork
¼ cup Fant seasoning for stuffed peppers and cabbage
50 g wholemeal or bio- natural rice
50 g smoked ham or bacon, minced (in a food processor)
3-4 tbs sunflower oil
1 clove garlic, minced
200 g tomato puree
Smoked pork ribs
1. Carefully remove leaves from the cabbage head and soak in hot water to reduce saltiness and sourness. For the rolls to be filled choose smaller leaves from the inside of the head. To enable rolling the leaves, remove the thick, unpliable base of each central rib. Cut the remaining leaves into strips.
2. Pour 50ml of warm water over Fant seasoning, stir to combine and let stand for 10 minutes.
3. Add meat, ham or bacon and rice and mix thoroughly with Fant, set aside for few minutes.
4. Place some of the mixture in the center of each cabbage leaf and, beginning with the thick end of the leaf, fold over the sides, roll the whole leaf tightly, like rolling a burrito. Repeat with more leaves until all the stuffing has been used.
5. Briefly sauté garlic in hot oil in a larger casserole, add tomato puree and some water. Season with salt. Bring to a boil.
6. Spread half the sauerkraut cut into strips on the bottom of a casserole and arrange the cabbage rolls on top of it. Cover with the remaining cabbage strips.
7. Lay the smoked pork ribs on top.
8. If needed, add some more water (rolls must be almost completely covered with tomato sauce).
9. Cover and simmer for at least 2 hours or until cabbage rolls are cooked and sauerkraut and tomato mixture is very thick.
10. Serve with boiled or mashed potatoes.
Easy suggestion: sauerkraut tends to be very salty and sour. Check this before you start the preparation to avoid too much salt in the sauce.
Uvjeti komentiranja*Comments Policy