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Classic Sarma with Sauerkraut, Minced Meat and Rice

Nadia KornazovaNadia Kornazova
Classic Sarma with Sauerkraut, Minced Meat and Rice
Image: rosicapi
1 / 4
Preparation60 min.
Cooking100 min.
Тotal160 min.
"Some like them bigger, others - smaller, the important thing is that everyone loves sarma and loves eating them"


  • sauerkraut - 1 sauerkraut
  • minced meat - 0.9 lb (400 kg)
  • rice - 1 cup
  • onion - 1 onion
  • flour
  • paprika - a pinch
  • black pepper - a pinch
  • savory herb - a pinch
  • oil - 1/2 cup
  • salt - 1 - 2 pinches
  • water

How to cook

Fry the stuffing - onion, until it aquires a golden color in the oil, add the minced meat and mash it, cook it for a few more minutes and add a little savory herb and paprika.

Boil the rice until it is ready and allow it to absorb the water and thicken. Mix the stuffing and rice well.

The sauerkraut is washed and divided into leaves.

In each leaf of sauerkraut put a few spoons of the stuffing, depending on their size and the leaves are wrapped into a sarma.

Arrange them in a pot and pour water over them. The sauerkraut sarma is boiled for about 50 minutes on a heated hob.

When ready, fry the sauce by heating oil in a pan, add the flour and paprika and pour the mixture into the sarma pot.

Leave them until they boil for 5-10 minutes.


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