Mom`s Sauerkraut Rolls

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"Mom`s golden hands have prepared the tastiest Sauerkraut Rolls and now it`s your turn! Cook with a passion and share!"
Preparation60 min.
Cooking150 min.
Тotal210 min.
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  • sauerkraut - 1 large cabbage
  • mince - 21 oz (600 g) pork
  • rice - 1/2 cup
  • cabbage juice - 1 1/2 cups
  • oil - 4 tbsp + 1/2 cup
  • lard - 3 tbsp
  • onions - 1 medium - sized head
  • eggs - 1
  • cumin - 1/2 tsp
  • black pepper - 1/2 tsp
  • paprika - 1 tsp
  • spearmint - 1 tbsp, dried


Clean and wash the rice with cold water, then drain it well. Add it to the mince, along with 1 egg, 4 tbsp oil, finely chopped onions, spices and knead well. Instead of salt, add 1/2 cup of cabbage juice in 2-3 lots, while continuing to knead. Cover it with foil and leave it for at least 3-4 hours in the fridge, best if overnight.

Peel off the sauerkraut leaves, cut off the thick stems and cut the larger leaves into 2-4 parts, depending on size. Put 1 tsp of the mixture on each leaf and roll them up.

The mince listed usually yields about 70-80 bite-sized Sauerkraut Rolls (sarma).

Cover the bottom of a deep pot with unused sauerkraut leaves and arrange the rolls on top in several rows. On top of the last row, put the 3 tbsp pork lard, pour on 1/2 cup oil and cover with sauerkraut leaves. Cover them with a large plate, pressing on it, then pour in 1 cup cabbage juice and water, so that the liquid covers the plate entirely.

Put the pot in a preheated 446°F (230 °C) oven. Once the Sauerkraut Rolls start to boil, let them cook for 15-20 min., then lower the heat to 329°F (165 °C) and continue cooking 2 1/2 - 3 hours until the sauerkraut softens. Periodically, check to make sure the liquid hasn't boiled off and top off with water if needed.find similar recipes here

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