Sarma is one of those traditional Balkan dishes that simply tastes like home. Tender sauerkraut leaves wrapped around a flavorful mixture of minced meat, rice, egg and paprika, then slowly cooked for hours until everything becomes incredibly rich and comforting.
It is also one of my favorite dishes to prepare in a larger batch because sarma is perfect for the next day’s lunch. And this time, instead of reheating it at work, I put my homemade sarma straight into the Snow Monkey Foodie Maxi 700 ml thermal food container.
Thanks to its Shield™ double-wall vacuum insulation, the Foodie Maxi is designed to keep food warm for up to 6 hours, while its wide opening makes it practical for filling and cleaning. It is also made from 18/8 stainless steel and has a leak-proof lid, making it suitable for taking homemade meals to work, on a picnic, hiking or travelling.
So you can cook a proper homemade Balkan lunch in the morning, pack it up, and have warm sarma waiting for you later in the day.
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WHY SARMA IS PERFECT FOR A THERMO FOOD CONTAINER
Sarma is a great example of a homemade meal that deserves to be enjoyed hot, even when you are away from home.
The Snow Monkey Foodie Maxi 700 ml is designed for larger meals and has a 700 ml capacity. Its double-wall vacuum insulation is designed to keep food warm for up to 6 hours, so you can prepare your lunch ahead of time instead of relying on a microwave or reheating your food later.
The wide opening makes it easier to fill the container with a substantial meal like sarma, while the leak-proof lid makes it practical for transporting food in a bag.
It is made from 18/8 stainless steel and is designed to prevent flavor transfer between different foods. The container and stopper also contain no BPA or aluminum.
Sarma
Description
Traditional Croatian/Balkan sarma made with sauerkraut leaves, minced meat, rice and paprika, slowly cooked with optional smoked meat, bacon, ribs or sausage.
Ingredients
For the Sarma
For the Roux
Instructions
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Mix the minced meat with the rice, egg, sweet paprika, hot paprika, salt and black pepper.
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If the sauerkraut is very sour or salty, briefly rinse the leaves with water.
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Carefully separate the leaves and cut away the thickest part of the stem so they are easier to roll.
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Place some of the meat mixture onto each leaf.
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Fold the sides inward and roll tightly to form the sarma.
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Place two sauerkraut leaves on the bottom of a large pot.
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Arrange the sarma tightly in the pot.
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If using smoked meat, bacon, ribs or sausage, place them between the rolls.
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Cover the top with another two sauerkraut leaves.
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Pour in enough water to cover the sarma.
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Place a small plate on top of the sarma to keep the rolls submerged, then cover the pot with its lid.
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Bring to a boil, then reduce the heat to the lowest setting.
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Simmer gently for about 3 hours.
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Near the end of cooking, prepare the roux. Heat the lard or oil, add the flour and briefly fry.
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Remove from the heat, add the sweet paprika and stir.
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Add the roux to the sarma and gently mix it into the cooking liquid.
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Cook for a few more minutes.
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Serve hot and enjoy!
Nutrition Facts
Servings 8
- Količina po porciji
- Calories 300kcal
- % Daily Value *
- Total Fat 17g27%
- Total Carbohydrate 14g5%
- Dietary Fiber 2g8%
- Protein 18g36%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Don't rush the cooking
Sarma benefits from slow cooking. Keep the temperature low once it comes to a boil and allow the rolls to gently simmer rather than cook aggressively.
Rinse the cabbage if necessary
Some sauerkraut is much saltier or more sour than others. Taste a leaf before cooking. If it is too strong, briefly rinse it with water.
Don't overfill the leaves
Rice expands as it cooks, so don't put too much filling inside each cabbage leaf. Leave enough room for the filling to expand.
Keep the sarma submerged
The plate placed over the sarma helps keep the rolls underneath the cooking liquid and prevents them from moving around too much.
It tastes even better the next day
Sarma is one of those dishes that develops even more flavor after resting overnight. This also makes it ideal for preparing in advance and taking for lunch the next day.
Using the Foodie Maxi
For the best heat retention, follow the manufacturer's instructions and make sure the lid is properly closed. The Foodie Maxi has a leak-proof lid and is designed to keep food warm for up to 6 hours.
