Sarma

Ingredients

• 1 large jar pickled sauerkraut leaves, separated
• 500g ground beef and pork mixed
• 1 cup rice
• 1 onion, finely chopped
• 1 tbsp paprika
• 2 tbsp tomato paste
• Smoked bacon or ribs, for layering
• Bay leaves
• Salt and pepper to taste

Instructions

1. 1Mix the ground meat with rice, onion, paprika, salt and pepper.
2. 2Lay out a sauerkraut leaf, place a spoonful of filling near the edge, and roll tightly, tucking in the sides to seal.
3. 3Repeat with the remaining leaves and filling.
4. 4Line the bottom of a large pot with extra sauerkraut and pieces of smoked bacon or ribs.
5. 5Arrange the rolls tightly in layers, adding bay leaves and a little tomato paste diluted in water between layers.
6. 6Add enough water to mostly cover the rolls.
7. 7Cover and simmer gently on low heat, or bake covered at 160°C (325°F), for about 2 hours until the rolls are very tender.
8. 8Serve hot, with the cooking juices spooned over the top.

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