Hello! Today I present to you – SARMA. One of the most traditional dishes made in Serbia, usually during the winter holidays, sarma is unavoidable during any festivity in the autumn/winter. You can also make it in the summer, but this is more rare.

Sarma is made of minced pork rolled in fermented cabbage leaves. The mince includes onions, uncooked rice, finely diced bacon, salt and pepper. No further spices are necessary.

Once the sarma is cooked, you can eat it both hot and cold for over a week – it does not spoil easily. You can also freeze it and then reheat it when needed, it will not lose its texture and taste.

Sarma can be eaten by itself, or with side dishes such as Russian salad (boiled diced vegetables – carrots, potato, cauliflower, celeriac, pees – and diced pickled cucumbers mixed with mayo and a little mustard) and/or grated horseradish – both of these side dishes are shown in the video.

Since this dish can last, my mom usually makes enough for an army… seriously, there are 35 sarmas in the pot. Of course, you can make a lot more or a lot less.

If you don’t have an oven, you can also cook it on the stove top on low heat as long as the lid is tightly on.

According to my mom, 6 hours of cooking is the bare minimum for a good sarma. She cooked this batch for 14 and it’s still on the stove… 😀

If you have any questions, please comment below or send me a message, and I will do my best to respond.

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Music:
Lazy Day by Jason Shaw – www.audionautix.com

Intro animation and audio by Intro Champ: http://templates.introchamp.com/

Video taken with Samsung Galaxy Note 3 smartphone. Best viewed in 1920/1080 resolution.

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