How to cook
Choose healthy sauerkraut leaves with no major veins. For the filling, finely dice the meat, fatback, leeks and fry them in oil. Once they change color, add the spices: savory, cayenne pepper and black pepper. Mix well so flavor is released and fill the large leaves.
The Balkan sauerkraut wraps are arranged in a clay pot, while first placing finely chopped sauerkraut at the bottom, the pig skin if possible, sprinkled with black pepper and a little rice. Arrange them right next to one another, and sprinkle a little cayenne pepper on every row.
Top with 2-3 sauerkraut leaves. The pot is sealed tightly with a lid and baked for a few hours (about 3). Initially, the temperature is 392°F (200 °C), then it is reduced to 302°F (150 °C).