Recipe 1: Sauerkraut Sarma with Smoked Fish and Nuts
Ingredients
- 1 head of sauerkraut
- 2 carrots, grated
- Smoked fish, to taste, chopped
- 1 cup (8.8 ounces) rice
- 2 stalks of leek, chopped
- 2 onions, chopped
- 1 large potato, grated
- 5.3 ounces ground or chopped walnuts
- Spices, as desired
Procedure
- Prepare the Filling:
- Fry the chopped onion and leek in a pan until softened.
- Add the grated carrot and potato, simmering until the vegetables soften and the liquid evaporates.
- Soak the rice in water, wash, and strain it, then add it to the pan with the vegetables.
- Simmer for about 10 minutes, stirring constantly, and season to taste.
- Remove from the stove, then add the nuts and chopped smoked fish.
- Assemble the Sarma:
- Remove cabbage leaves from the head of sauerkraut and rinse if they are too salty.
- Place a portion of the filling on each leaf and roll tightly to form the sarma.
- Arrange the rolled sarmi in a fireproof or earthen pot.
- Bake the Sarma:
- Arrange additional cabbage leaves on top.
- Pour water over the sarmi, adding some hot pepper to the water.
- Bake under a lid at 150°C (300°F) for about 4 hours.
- Near the end of the cooking time, remove the lid and bake until the top is slightly browned.
Cooking Suggestions
- Serve the sarma hot with a side of mashed potatoes or bread.
- The flavors develop better if the sarma is prepared a day in advance and reheated.
- Adjust the amount of smoked fish and walnuts to your preference for a personalized taste.
Recipe 2: Vegetarian Sarma with Whole Grain Rice and Flakes
Ingredients for Filling
- 3.5 ounces leek or onion, chopped
- 2-3 tablespoons oil
- 2.8 ounces whole grain rice (or regular rice)
- 1.4 ounces flake mix (oats, barley, rye)
- 0.7 ounces soy flakes/crumbs (optional)
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground spicy red pepper (can be hot)
- 1/2 teaspoon dry vegetable seasoning
- Salt, to taste
Ingredients for Sarma
- 10 large leaves of sauerkraut (or 20 small ones)
- 2-3 bay leaves
- 2-3 small hot peppers
- Ground allspice, to taste
- 3 ½ tablespoons oil (50 ml)
- 2 more sauerkraut leaves for the base and covering of the sarma
- Water, as needed
- Smoked red pepper powder, to taste
Procedure
- Prepare the Filling:
- Fry the chopped leek/onion in oil until soft, then remove from heat.
- Add washed rice, flakes, soy, and spices. Mix well.
- Optionally, add a little more oil to the filling for richness.
- Assemble the Sarma:
- Wash the sauerkraut leaves under cold water and remove the thickened part.
- Divide each leaf into two parts, or leave them whole if they are small.
- Place a teaspoon of the filling on the leaf, then fold the sarma.
- Cook the Sarma:
- Arrange the folded sarmi in a deeper bowl greased with oil, placing a cabbage leaf at the bottom.
- Sprinkle red pepper on top, add bay leaves, hot peppers, and cover with a sauerkraut leaf.
- Drizzle with oil and add enough water to cover the sarmas. Place a plate on top to keep them submerged.
- Bring to a boil over medium heat, then reduce heat and simmer for 3-4 hours.
Cooking Suggestions
- Serve the vegetarian sarma with a dollop of sour cream or yogurt.
- Pair with a fresh green salad for a complete meal.
- This dish can also be prepared in a slow cooker for convenience.
General Tips for Both Recipes
- Cabbage Preparation: Rinse the sauerkraut leaves if they are too salty or sour.
- Rolling Technique: Make sure to roll the sarma tightly to prevent them from unraveling during cooking.
- Flavor Development: Both recipes benefit from sitting overnight, allowing the flavors to meld.
Enjoy these delicious and comforting cabbage-wrapped dishes, perfect for sharing with family and friends!
