Sarma

Sour cabbage rolls with pork and rice, slow-cooked with smoked ribs.

Ingredients

• 1 head Sour cabbage
• 700 g Ground pork
• 1 cup Rice
• 2 Onions
• 400 g Smoked ribs
• 2 tbsp Paprika
• 3 Bay leaves
• 4 tbsp Oil
• 2 tbsp Flour
• 2 tsp Salt
• 5 cups Water

Method

1. Prepare leaves — Separate the sour cabbage leaves and flatten the ribs.
2. Make the filling — Fry the onion, mix with the pork, rice, half the paprika and salt.
3. Roll — Fill each leaf and roll into firm parcels, tucking the ends in.
4. Layer — Line the pot with shredded cabbage, pack the rolls in, and tuck the smoked ribs between them.
5. Cook — Add water and bay, cover, and simmer gently for 2½ hours.
6. Make the roux — Fry the flour in oil until nut-brown, stir in the rest of the paprika, and pour it into the pot.
7. Sarma is ready — Cook 20 minutes more and serve with bread.

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