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.
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.
Traditional Croatian/Balkan sarma made with sauerkraut leaves, minced meat, rice and paprika, slowly cooked with optional smoked meat, bacon, ribs or sausage.
Servings 8
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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.
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.
Rice expands as it cooks, so don't put too much filling inside each cabbage leaf. Leave enough room for the filling to expand.
The plate placed over the sarma helps keep the rolls underneath the cooking liquid and prevents them from moving around too much.
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.
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.