Ingredients:

• 2 sauerkraut heads
• 600 – 700g minced meat (half beef, half veal)
• dried smoked beef
• 2 onions (chopped)
• 2 potatoes (chopped)
• 2 carrots (chopped)
• 3 garlic cloves (chopped)
• parsley
• 150g white rice
• “Vegeta” (local spice)
• pepper, salt
• 1 tablespoon of Spanish paprika powder
• 2 tablespoons of tomato purée
• 5 tablespoons of oil

Preparation:

Take the whole sauerkraut head and remove leaves carefully (to avoiding damaging them). Wash these leaves and boil them in water for 5 minutes.

In the meantime take a big bowl and put the meat in it. Add chopped onions, potatoes, carrots and the garlic cloves. Then put the parsley and the white rice followed by the spices (vegeta, pepper, salt and Spanish paprika powder). Don’t forget the oil.

Wash off the pickled leaves with cold water and fill them with the mixture. Take leaf of sauerkraut and put meat in it and make a small package making sure to close ends.

 Close the rolls like this:

Take a large pot and put some oil, Spanish paprika powder, “vegeta”, and pepper on the bottom. Put all the “sarma” rolls in a circle around the pot till you fill the pot almost completely. Put little pieces of dried beef between the “sarma” rolls then press them with small pan cover (it should cover only the middle area of the pot) and pour boiling water all over “sarma” rolls until it reaches above the pan cover. Then put an appropriate cover for your large pot (to cover all). Let cook for about 45 minutes (keep adding boiling water until its ready). Finally boil the combination 

 The result should look like this: