Sarma with mashed potatoes - sauerkraut rolls with minced meat

Sarma… an indispensable dish in the winter months, especially during the holidays. It is ideal for the day after, hangover treatment, and the nutritional value of cabbage and meat is unquestionable. It is the smell of my mother's sarma that makes us happy to return to the family table and enjoy the home-made aromas and flavors.

Sarma with mashed potatoes
Sarma with mashed potatoes, photo: Youtube Tourist board of the city of Zagreb

But nothing can evoke sarma as beautifully as the lyrics of the band Hladno pivo: “Of all my favorite sarma foods, all the other food is not to her side. The mixed meat is rolled up nicely, in wish leaves, to see the joys… ”. Just keep it cold outside and sarma with mashed potatoes will keep you warm!

///Zagreb at the table: Traditional flavors and good wishes

Sarma with mashed potatoes - ingredients for 8 to 10 people:

For sarma:

  • 1 head of sauerkraut
  • 700 g minced pork
  • 300 g ground beef
  • 300 g of royal meat
  • 200 g dried bacon
  • 150 g of rice
  • 2 onions
  • 3 cloves garlic
  • 1 egg
  • 2-3 bay leaves

For mashed potatoes:

  • 1 kg of yellow potatoes
  • 4 cloves garlic
  • 120 ml of milk
  • 60 g butter

Also: sol and ground black pepper

<strong>Preparation: </strong>

In a suitable bowl, mix the ground beef and pork, add the chopped onion, chopped bacon, rice, chopped parsley, break one egg, season with salt and pepper and mix the ingredients well by hand. Separate the leaves from the head of sauerkraut, and use them to thin the middle hard part with a knife to make them easier to bend. Then we stuff the leaves with the meat mixture and push the ends so that the sarma does not dissolve during cooking, and we cut the remaining cabbage leaves into strips.

Arrange a piece of sliced ​​cabbage on the bottom of the pot, place a piece of sarma over it and then a row of sliced ​​cabbage and the remaining sarma again. Finally, add the imperial meat, pour enough water to cover the ingredients, add the garlic cloves and bay leaf, and when done, cover and cook over medium heat for an hour and a half. Towards the end of cooking the sarma, peel the potatoes, cut them into cubes, put them in a pot, add the garlic cloves, add salt, pour water and when it is done, cook on a medium heat for about 30 minutes. Then strain the boiled potatoes, pour milk into the pot, add butter and when the butter melts, return the boiled potatoes, add salt as desired and make a puree. Arrange the hot cooked sarma on plates with mashed potatoes and serve.

Source: Advent in Zagreb

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