Sarma-Sauerkraut sarma (winter sarma)

It is necessary:

1 large head of sauerkraut

1 kg of mixed minced meat

2 onions

150 g of rice

1 tablespoon flour

a little oil

1 tablespoon allspice

a couple of pieces of dried meat

a few pieces of bay leaf

1 liter of boiling water

a little pepper

little salt

a little dry herbal spice

1 egg

Preparation

Wash the cabbage leaves well and cut the thickened parts of the leaves. Finely chop the onion and simmer in a little oil. When the onion softens, add minced meat, egg and spices. Simmer briefly and finally add the rice and simmer a little more. Fill sauerkraut leaves with the prepared mixture. Fill a larger sherpa and put 2-3 cabbage leaves on the bottom. Arrange the bent sarma next to each other, and arrange the dried meat in between. Cover the arranged sarma with pieces of dried meat and sauerkraut leaves, then pour water and add a bay leaf. Cover and cook over low heat for about 3 hours. When the sarma is ready, fry it, by heating the oil, add the flour, stirring constantly. When the flour gets a slightly yellowish color, add the allspice. Pour the mixture over the finished sarma. Return the sherpa to the hob to cook with the powder for another half an hour.

Sauerkraut sarma (winter sarma)

1 larger or 2 smaller heads of sauerkraut

500 g of minced mixed meat

4 onions

6 tablespoons rice

1 cup oil

100 g of dried bacon

red ground pepper

so

dry herbal spice

Preparation

1.Separate the cabbage leaves and wash them well.

2.Saute finely chopped onion in a little oil, add meat and continue stewing. At the end of the stew, add dry vegetable spice, allspice, pepper and then rice.

3.Stir and fillet the cabbage leaves one by one, twisting them as desired. Arrange them in a suitable container so that they fit in one row. Arrange the bacon on the slices, then place it between the sarma. Pour the rest of the oil and water over them so that the sarma sinks.

4.Cover the pan with foil and place in the oven, then bake at a moderate temperature for about 2 hours or put on a low heat to cook and bake in the oven before the end. Before you take the sarma out of the oven, remove the foil so that the sarma gets a nice yellow color.