Homemade sarma from sour cabbage

Traditional dish that has survived all the examinations of time and rightfully carries the title of favorite among all generations.If a smell so dominates the kitchen and causes a sense of satisfaction, it is certainly an antique Serbian sarma. Sars can be prepared with leaves of cabbage, cabbage, sour cabbage and fill with various combinations of rice, potatoes and meat, and then serve as an appetizer or main course. Whichever form you have prepared, you will delight both the dear guests and guests.The most common choice of housewives are classic sardines with sour cabbage and ground meat and rice. Let's introduce you a recipe for authentic antique Serbian sarm.

Components:1.5-2 kg of ground mixed meatso, pepperbigger head of black onion2 cups of riceleafy sour cabbagedry ribs, dry neck or dry ham cut into slicesa few leaves of loveroil2 teaspoons of sweet ale peppersspoon of sugarIn Bosnia and Croatia they do not support the meat and add one egg per 1/2 kg of meat, and put a stop at the end, when the sarms agree in the sherry. And such sarma is tasty, but more like the taste of boiled acid cabbage and flesh, there is no characteristic shark of antique sarms.Of these ingredients you will get about 50 sarmas of medium size. Cut the large leaves of the cabbage leaves, and from the oversized ones, make three sheets of twisting.By Milenko Petkovic