Ovo su Najbolje SARME Koje Smo Ikada Probali! Tajna je u Načinu Kuhanja!

Separate 22 to 25 leaves from the head of sauerkraut.

Cut off the root of the cabbage leaves and rinse them, keeping them in water.

Add 3 tablespoons of lard or frying oil to a frying pan and heat over medium-high heat.

Fry 350 grams of finely chopped onion for 5 to 6 minutes.

Add 100 grams of finely chopped fatty pancetta and fry for 2 to 3 minutes.

Add 1 beef stock cube and 2 tablespoons of sweet paprika powder to the pan, stir, and leave to cool briefly.

In a bowl, combine 1 kilogram of minced meat (beef, veal or mixed) with the fried onion mixture.

Add 80 grams of washed rice, 1 teaspoon of pepper, 1 teaspoon of salt, and 15 grams of chopped garlic to the meat mixture.

Pour in 250 milliliters of cold water and mix well.

Grease a baking dish with 1 tablespoon of lard or oil.

Place a few cabbage leaves on the bottom of the baking dish.

Add smoked meat of your choice and 2 bay leaves on top of the cabbage leaves.

Pour cold water into the baking dish until it reaches the top.

Place the remaining cabbage leaves on top of the mixture.

Cover the dish and cook over high heat until boiling.

Once boiling, transfer the dish to a preheated oven and bake for 30 minutes at 200°C.

After 30 minutes, reduce the oven temperature to 170°C and bake for another 2 hours.

After 2 hours, remove the leaves from the top and bake for an additional 15 to 20 minutes at 200°C without the lid.

Alternatively, the dish can be cooked on the stove for 2 to 2 and a half hours on low heat.

Equipment Needed

Allergens