Sastojci: 1 do 1 1/2 glavica kiselog kupusa, 500-700g mlevenog mesa, 100-140g pirinca, 2 sargarepe, 1 koren persuna, 200-300g suvih rebara, 1-2 glavice crnog luka, suvi zacin.
Priprema:
1) Oprati glavicu kiselog kupusa i odvojiti listove. Zadebljan koren iseci nozem po duzini. Oprati, oljustitii, oprati i iseci sargarepu i koren persuna na duzinu od oko 2 do 3 cm. Pirinac oprati u nekoliko voda i ocediti. Suva rebra iseci po duzini i staviti u ciniju sa vodom, oko 1 do 2 sata (da izvuce so). Crni luk ocistiti i sitno iseckati.
Napomena 1: ako koristite basmati pirinac posle ispiranja, sipati hladnu vodu i ostaviti da stoji 30 minuta. Ocediti.
2) U serpu sipati pirinac, doliti vode da prekrije pirinac i pustiti da prokljuca na jakoj vatri (6). Ocediti.
3) U tiganj staviti ulje da prekrije dno. Pustiti da se ugreje na srednje visoku vatru (5). Dodati luk i prziti dok ne omeksa. Dodati mleveno meso (posle pet minuta dodati suvi zacin) i prziti dok ne potamni, povremeno mesajuci. Dodati pirinac i prziti jos 5 minuta. Ostaviti da se malo ohladi.
4) Na svaki list staviti fil i zavijati sarme. Kod korena lista kiselog kupusa staviti fil. Preklopiti levu stranu lista preko fila. Zatim preklopiti desnu stranu lista, pre lista sa leve strane. Od korena lista zamotati sarmu. Zamotani deo sarme staviti dole.
5) U djuvecaru ili dublji pleh staviti u jeda red listove kiselog kupusa da prekrije dno. Mozete koristiti listove koji imaju rupu ili su na pola (da bi se sprecilo da zagori sarma).
6) Poredjati sarme preko listova kiselog kupusa. Izmedju sarmi staviti suva rebra, sargarepu i koren persuna. Prekriti sarme listovima kiselog kupusa. Preliti vodom, ali ostaviti 1 cm sarmi bez vode. Pokriti sarme alu folijom ili poklopcem. Pola sata pred kraj skinuti poklopac ili alu foliju.
7) Staviti u rernu. Ukljuciti rernu na 200 C i kad prokljuca smanjiti na 150 C i krckati sarme oko 2 do 3 h.
Napomena 2: ja nisam imala dovljno kiselog kupusa za pokrivanje sarmi, kao ni foliju a ni poklopac. Takodje nisam imala listove sa rupom ili na pola.
Napomena 3: umesto suvih rebara mozete staviti kobasicu, suvu slaninu ili suvo meso.
Ingredients: 1 to 1 1/2 heads of sauerkraut, 500-700g of minced meat, 100-140g of rice, 2 carrots, 1 parsley root, 200-300g of dried ribs, 1-2 heads of onion, vegeta (vegetable seasoning).
Preparation:
1) Wash the head of sauerkraut and separate the leaves. Cut the thickened root lengthwise with a knife. Wash, peel, wash and cut the carrots and parsley root to a length of about 2 to 3 cm. Wash the rice in a few waters and drain. Cut dry ribs lengthwise and place in a bowl with water, about 1 to 2 hours (to extract salt). Peel a onion and chop finely.
Note 1: if you use basmati rice after rinsing, pour cold water and let it stand for 30 minutes. Drain.
2) Pour rice into a skillet, add water to cover the rice and let it boil over high heat (6). Drain.
3) Put oil in the pan to cover the bottom. Allow to heat over medium-high heat (5). Add the onion and fry until softened. Add minced meat (after five minutes add vegeta) and fry until dark, stirring occasionally. Add the rice and fry for another 5 minutes. Allow to cool slightly.
4) Put filling on each leaf and wrap the stuffed cabbage. Put the filling at the root of the sauerkraut leaves. Fold the left side of the sheet over the filling. Then fold the right side of the sheet, pver the sheet on the left. From the root of the leaf wrap stuffed cabbage. Put the wrapped part of the stuffed cabbage down.
5) In a casserole or deeper baking pan or any oven proof dish, place a row of sauerkraut leaves to cover the bottom. You can use leaves that have a hole or are in half (to prevent sruffed cabbage from burning).
6) Arrange the stuffed cabbage over the sauerkraut leaves. Put dried ribs, carrots and parsley root between the sarma. Cover the sarma with sauerkraut leaves. Pour over water, but leave 1 cm of sarma without water. Cover the stuffed cabbage with aluminum foil or a lid. Half an hour before the end, remove the lid or aluminum foil.
7) Put in the oven. Turn on the oven to 200 C and when it boils, reduce to 150 C and simmer the stuffed cabbage for about 2 to 3 hours.
Note 2: I didn't have enough sauerkraut to cover the stuffed cabbage, nor the foil nor the lid. I also didn’t have sheets with a hole or in half. And I don't eat onion.
Note 3: instead of dry ribs you can put sausage, dried bacon or dried meat.
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