The topic of Sarma has sparked a debate on social networks. Some believe that adding an egg to the mixture helps to bind the ingredients together, while others argue that it does not have any purpose in the dish. We are curious about your thoughts on this matter and would like to hear your recipe for preparing Sarma.
In search of a traditional recipe, we turned to ‘The Book for Every Woman’, which was published back in 1952 by the Croatian Peasant Press. According to this book, an egg is indeed a key ingredient in making Sarma.
Here’s the recipe:
Ingredients:
Sarma filling:
– 1 pound ground meat (beef or pork)
– 1 cup cooked rice
– 1 cup finely chopped sauerkraut
– 1 small onion, chopped fine
– 3 cloves garlic, minced fine
– 2 tablespoons tomato paste
– Salt and pepper to taste
Sarma leaves:
– Cabbage leaves or other leafy greens such as chard or spinach, washed and blanched briefly in boiling water to make them more tender. Remove the stems and cut out any bruises or tough spots. Cut the leaves into smaller pieces so they will be easier to work with.