Sarma is a traditional winter preparation in Slovenia. At the
end of autumn, the stores start selling sauerkraut and sour turnips. I remember
the first time I had sauerkraut; the sour taste was a shock. Well I was not
expecting the sour taste; I had never heard of sauerkraut and assumed it so be
normal cabbage at the work canteen. However, now I really like the tartness. Sauerkraut
is healthy and yummy. And goes so well with meat or salad. This preparation
uses the whole head of sauerkraut. Each leaf is stuffed and tightly rolled with
minced meat and then is slowly cooked in tomato-based gravy. A family food.
Tastes better when cooked in bulk. You cannot really make 6! The time taken is
not worth it. Also, it is one of those preparations that tastes best when
cooked in bulk, and the same recipe used for a smaller quantity doesn’t bring
out the same wow.. However, it is so good and stays for a few days. And the
older it is the better it tastes! Saves us
from cooking later. Traditionally, it is cooked a couple of days before New
Year. After the late night parties on New Year’s Eve, people wake up late the
next day. And you have the yummy sarmas already ready on the table to enjoy
with your family the first day of the year..
You can print the recipe for your kitchen here: PRINTABLE RECIPE
INGREDIENTS:
(Makes around 35 sarma)
1 whole head of sauerkraut
500g beef
500g pork
1 big onion
100g rice
3 cubes of beef stock
1cup tomato puree
1sp thyme
1tbsp red pepper powder
2 ½ tbsp flour
2tbsp fresh parsley
1 slice of bacon (1cm thick, ~15g)
Oil
Salt
Pepper
Boiling water (as required)
METHOD:
1. Mince
both the beef and pork meat. Finely chop the onion.
2. In
a wok, heat 6tbsp oil. Add the onion and cook for a minute.
3. Add
the minced meat and cook on high heat until it is no more pink and the water
that the meat left dries.
4. Reduce
the heat to low. Cook for around 20 mins until the onion softens, mixes well
with the meat and is almost no more visible.
5. Add
the rice and season with salt and pepper. Cook for 5 mins.
6. Add
½ cup water and cook for 10 mins more.
7. Add
the fresh parsley. Remove from heat and let it cool a bit.
8. Gently
take a leaf off the sauerkraut head. Pound the stem a gently so that it becomes
easy to fold. Put 1-1.5 spoon (depending on the size of leaf) of meat mixture
at the base of the leaf and tightly fold from all sides. Set aside with the
open side down. (There is no need to tie or seal.) Repeat the process with the
leaves until the meat mixture is used.
9. If
there is still a bit of sauerkraut left, finely chop it. [Optional step.]
10. Layer
a large pot with chopped sauerkraut (Optional). Arrange the rolled sarmas in
the pot in layers with the open side down. Cover the sarmas with hot water.
11. Put
the pot on medium heat and bring it to boil. Add two cubes of beef stock. Cook on
low heat covered for ~ 40 minutes.
12. In
a pan, heat 4tbsp oil. Quickly stir in the flour and let it get color.
13. Add
1cup tomato puree, thyme, red pepper powder and mix well.
14. Add
3cups of hot water and 1 beef stock cube.
15. Bring
to boil and add the tomato gravy in the sarma pot.
16. Add
bay leaf, and bacon slice.
17. Cover
and cook on low heat for 30-40 min.
18. Serve
with polenta or mashed potato.
NOTE:
The bacon is used for giving flavor and smell (and not for
eating really). A sausage can be used instead.
Sarma taste good (better!) the next day.
Freshly minced meat brings out best flavors.
There is no stirring during the whole cooking of the rolled
sarmas, or they will open and break. Take care to keep on low heat all the
time to avoid burning of the bottom.
