''Sarma'' - Cabagge rolls, traditional Serbian dish

The recipe came from our friends Frajlice and Shiska, as a traditional Serbian dish that you can try in almost every house in Serbia and everyone will make it lil bit different but still delicious :). This time, enjoy in Shiska's way. 

There are many people who have left our country long time ago. A lot of my relatives and dear friends who are somewhere ... in the wide world.

Basically, when you mention the cabagge rolls, the first thing they say: "there is no such cabbage to buy in our country," or " there isn’t domestic smoked meat" ...

So, what to do. However, there is something just in Serbia.

The other day I was cooked, and it was delicious. Cabagge rolls are extremely practical because the food is always "for several days", and my dear husband always says: "The more you cook them, the better they are." It's true.

Well, this is the recipe, not for those who knows it already, but for my dear friends and relatives who are far away, and for all the rest, for whom this recipe can be useful (as a newly housewives, for example).

Ingredients (serves 6) - because we eat it twice

• 1 bigger sour cabbage
• 600g minced beef
• 200g minced pork
• Cup of brown rice
• 2 cloves of garlic
• salt and pepper
• domestic-dried pieces of ribs (or other dried meat with bones)
• A piece of homemade smoked bacon

For the roux:

• Two tablespoons of oil
• 1 clove of garlic
• 1 tablespoon flour
• 1 Tablespoon of ground red pepper

Preparation:

1. Mix the ground meat with salt, pepper, mashed garlic and rice. Allow to stand for about 15 minutes, to unite nice spices.
2. Take a head of cabbage and separate all the leaves.
3. On each sheet put a tablespoon of meat and wrap cabbage.
4. Surpluses that are cut off during winding, set the bottom of a large pan, and arrange the stuffed saved.
5. Arrange on top of the dried meat. bacon or sausage, fill with water to cover and simmer all at least 2 hours. Cabagge rolls must be cooked slowly and for a long time.
6. When your cabbage rolls are complete, remove the meat and cabbage rolls in a separate bowl. In smaller pan fry some garlic with the flour, two tablespoons of oil and add a tablespoon of ground red pepper.
7. This mixture unite with the water in which you cooked cabbage, stir and return rolls and meat into the pan. After that, let it simmer for at least 20 min.
8. Cabagge rolls is always best to cook one day in advance. So, if you cook it today, tomorrow, heat it up and eat.

Sarma is certainly one of the traditional Serbian dishes, and if you have someone interested in to visit Serbia, then cabbage rolls are MUST HAVE on your menu.

From Shiska, Frajlice