Sarma

Method

1. 1

   Mix meats, rice, fried onion, paprika and pepper.

2. 2

   Roll a plum-sized log in each soured leaf; tuck the ends in with a finger.

3. 3

   Layer rolls in the pot with smoked meat between, shredded kraut over, bay on top.

4. 4

   Cover with water and simmer on the lowest heat 3 hours. Do not stir — shake the pot instead.

   💡 Sarma is never stirred, only swirled. Broken rolls are a family scandal.

5. 5

   Rest overnight if you can bear it; reheat and serve with bread and proshens.