Let us remind ourselves - Serbian cuisine, sarma from A to Z

For this delicious sarma, you first need sauerkraut leaves. This one in the photos was sour by my Uncle Peda.

My grandmother came up with a practical way to cut the hard parts of the leaves. The scissors simply cut the roots of the leaves and cut the large leaves to the right size.

After that, fil:

It's necessary :

• 500 g of pork
• 250 g of beef
• 200 g of dry pork ribs
• 150 g of dry bacon
• 150 g of fat
• 50 g of rice
• 2 kg of acid cabbage
• 2 lorber leaves
• 1 egg
• 1 spoon of flour
• 1 head of the onion
• a little pepper
  mix everything and roll into cabbage leaves.

This part of preparing a sarma is the most delicate. I inquired a little and found out that every grandmother had her own secret way of twisting. My grandmother revealed to me her secret of twisting sarma and I managed to even wrap a single wrap. When you have filled the casserole, cover them with cabbage leaves.

Then pour over the leaf over the leaf.

Sarma is cooked for a long time, we cooked it all night. She looked like this the next day and we ate it for breakfast, lunch and dinner. Never too much sarma, here I am now eating, but unfortunately there is none.

Enjoy!

I'm bored of quarantine so I was looking at old posts. I came across this post from my brother, so I decided to remind both you and me how to make sarma.

This is my brother's old post in Serbian