My traditional Popov sarma.
Sarme, ingredients:
Steamed cabbage for sarma:
- 2 heads of fresh cabbage
- 2 lemons
- 2 liters of water
- 1 handful of salt
Sarma filling:
- 500 g of minced pork
- 500 g of ground beef
- 1 tablespoon fat
- 500 g of onion
- 2 bay leaves
- salt to taste
- 2 tablespoons of allspice
- 1 teaspoon of ground pepper
- 1 small coffee cup of Kočan rice
Sarma Spray:
- 2 tablespoons of fat
- 4 tablespoons of allspice
- 1 bag of peppercorns
- 200 g of dry streaked smoked meat
- 6 bay leaves
Ren for Sarma:
- 2 horseradish roots
- 1 cups of water
- 1 cup of homemade wine vinegar
- salt and sugar to taste
Preparation of cabbage for sarma:
Clean the cabbage from excess leaves, wash and hollow out the stem in the middle. In a large pan or pot, pour water, add salt and limontus. When it boils, put the heads of cabbage, cook. When the leaves start to separate, it is ready. Take out the leaves in a pan. Put to cool.
Preparing the filling for sarma:
Cut the onion into cubes. Put the fat in a saucepan to melt and heat. When heated, add onion. Fry the onion until it turns yellow. Add meat little by little and mix. Put the spices and fry for about 10 minutes. Add a cup of washed rice, mix and set aside to cool.
Sarmi rolling:
Separate the leaves in the palm of your hand, place a leaf and add a spoonful of filling. Fold the sheet from the side inward and roll the sash from top to bottom. Gently squeeze the wrapped sarma from the sides to prevent it from unrolling during cooking. Arrange the sarma in a circle in the pot. When the row is full, add a few grains of pepper, pieces of dried meat, 2-3 bay leaves.
Preparing the sarma spray:
Melt the fat when it is hot, add the allspice and fry briefly. Pour the hot sauce over the sarma. Place the cabbage leaves over the sarma. Pour water. (My grandmother always put a plate over it to press the sarme) Pour water. Cook sarma for about 1 hour. After that time, check if it is cooked.
Preparation of horseradish for sarma:
Peel, wash and grate the horseradish. Pour into a jar, add water, vinegar, salt and sugar to taste.
Serve the cooked sarma warm with the addition of horseradish. There is a saying: "The more times they are reheated, the more delicious they are!". I don't hand out papers. I make big sarmas.
As my grandmother always said: "I don't make small ones, I make "Popov's Sarmas"! Why "Popovske"? She didn't know how to explain either, that's how she inherited the saying from her grandmother. I didn't manage to figure it out, but I saved the recipe. As a child, I always watched him make them. I have perfected the recipe for (now my "traditional popovska sarma")!
Preparation time 2 hours
Number of persons 10
Danijela Žikić
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