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Origin: Serbia
Serbian Sarma
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This is a traditional Serbian recipe of sauerkraut rolls stuffed with mince beef, smoked pork, rice and hot paprika, and taste delicious. This dish is often served as a festive meal at big occasions like family Saint Patron day, Christmas, New year and eastern.

Ingredient List for 6 servings:
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1 Fermented sauerkraut
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250 gr Smoked pork
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500 gr Smoked pork ribs
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500 gr Mince beef
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500 gr Mince pork
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2 Onions
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200 gr Rice
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3 tablespoons Paprika powder
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8 Bay leaves
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1 teaspoon Salt
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1 teaspoon Pepper
Instructions:
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Remove the fermented sauerkraut leaves one by one. If some of them breaks, still keep them on the side.
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Wash the leaves in cold water, and lay them in a big bowl of water.
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Cut the onions in small pieces.
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Fry the onions together with one third of the paprika powder and the smoked pork in a frying pan
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When the smoked pork have a brown surface add the meat, salt and pepper. Continue to fry until the meat have a golden brown surface.
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Add the rice in the frying pan, and stir it well together.
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Take away the frying pan from the stow.
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In a big and deep casserole lay some ribs and smoked pork so it cover the bottom.
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Place a sauerkraut leaf on a plate, put two tablespoons of filling in the middle of the leaf. Fold it in from the right and the left, then roll the leaf as a roll. Continue with the rest of the leaves.
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Put rolls in the casserole so it cover the meat.
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Place two bay leaves , and sprinkle with paprika powder on top of the rolls.
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Continue with this procedure with the rest of the meat, sauerkraut leaves, bay leaves and paprika powder.
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As a last layer put the broken leaves on top.
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Cover the dish with water. Put medium heat and when the water is boiling reduce the temperature to low heat. Cook for minimum three hours.
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The sarmas is ready when you see that the top leaves have almost a transparent color.
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Serve the rolls, the meat and sauce on a deep plate.
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