Sarma - with sauerkraut!
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 144.7
- Total Fat: 7.0 g
- Cholesterol: 18.7 mg
- Sodium: 604.2 mg
- Total Carbs: 9.9 g
- Dietary Fiber: 1.7 g
- Protein: 11.3 g
View full nutritional breakdown of Sarma - with sauerkraut! calories by ingredient
Introduction
Traditionally, sarma is a well loved winter dish made of whole soured cabbage head leaves. It is a must have at any festive circumstances like weddings and especially - Christmas.You can exchange all the seasoning (incl. onions and egg) for the Croatian seasoning package "FANT za punjenu papriku i sarmu". Look for Fant as well as the "kiseli kupus" (sourkraut heads) in stores with Balkan foods. Traditionally, sarma is a well loved winter dish made of whole soured cabbage head leaves. It is a must have at any festive circumstances like weddings and especially - Christmas.
You can exchange all the seasoning (incl. onions and egg) for the Croatian seasoning package "FANT za punjenu papriku i sarmu". Look for Fant as well as the "kiseli kupus" (sourkraut heads) in stores with Balkan foods.
Number of Servings: 10
Ingredients
* Sauerkraut, 500 grams (remove)
* *Pork, minced, 500 gram(s) (remove)
* Onions, raw, 1 cup, chopped (remove)
* White Rice, short grain, 1 cup (remove)
* Salt, 1 tsp (remove)
* Olive Oil, 1 tbsp (remove)
* Egg, fresh, 1 medium (remove)
* Flour, whole grain, 10 grams (remove)
* Paprika, 1 tsp (remove)
* Pepper, black, 1 dash (remove)
* Garlic, 1 clove (remove)
Water to cover the sarmas.
Directions
Brown onions and garlic in the oil. Let cool down a little.
Mix all other ingrediants (except for the cabbage and the two tbsp of flour!) including the onions.
Move about 10-15 leaves from the sourkraut head.
Form meat balls - place in the middle of one cabbage leaf. Fold the sides on the meat and roll up the leaf starting from the stem.
Place in a pot (or in a pressure cooker - for about 20 minutes after it reaches cooking heat). Add water to cover sarmas. Cook for about 60 minutes. Mix flour in water (don't allow for lumps!) and cook for another 10 minutes.
This dish is suitable for freezing. It is usually better even when eaten warmed up on the next day.
Number of Servings: 10
Recipe submitted by SparkPeople user JUNIAATROME.
Mix all other ingrediants (except for the cabbage and the two tbsp of flour!) including the onions.
Move about 10-15 leaves from the sourkraut head.
Form meat balls - place in the middle of one cabbage leaf. Fold the sides on the meat and roll up the leaf starting from the stem.
Place in a pot (or in a pressure cooker - for about 20 minutes after it reaches cooking heat). Add water to cover sarmas. Cook for about 60 minutes. Mix flour in water (don't allow for lumps!) and cook for another 10 minutes.
This dish is suitable for freezing. It is usually better even when eaten warmed up on the next day.
Number of Servings: 10
Recipe submitted by SparkPeople user JUNIAATROME.