How it was made sarma at the beginning of the 20th century in Bosnia and Herzegovina? Details from the book Serbian folk dishes and drinks from 1908.
Winding
Sarma wraps itself in leaves of green cabbage, sauerkraut, beans and vine leaves. The meat, usually mutton, is well cut, salted and peppered, and an egg is beaten into it and some rice is added. This is all mixed well, then it is wrapped in leaves, which have been slightly chopped before, into bite-sized pieces and placed in a saucepan. If there is, meat water is poured on top, and if there is none, then plain water and put on the fire, and cooked.
Source: Luka Grđić Bjelokosić: Serbian folk dishes in Herzegovina and Bosnia; Serbian national dishes and drinks, 1908.
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