Serbia

• 500 g ground pork (or a mix of pork and beef)
• 1 small onion (chopped)
• 2 cloves garlic (minced)
• 200 g rice
• 1 tsp paprika
• 1 tsp thyme
• 1 bay leaf
• 1 medium head of sauerkraut (blanched leaves)
• 1 tbsp vegetable oil
• 500 ml tomato puree
• 200 ml water
• Salt and pepper to taste

• Prepare the filling: In a pan, heat the oil and sauté the chopped onion and garlic until softened. Add the ground meat and cook until browned.
• Add spices and rice: Stir in the rice, paprika, thyme, salt, and pepper. Cook for a few minutes to combine the flavors.
• Form the rolls: Take the sauerkraut leaves and remove the tough veins. Place a spoonful of the meat mixture on each leaf and roll tightly, folding in the sides.
• Cook the Sarma: In a large pot, layer the sarma rolls, adding a few bay leaves between the layers. Pour the tomato puree and water over the rolls, ensuring they are covered.
• Simmer: Bring to a boil, then reduce the heat and simmer for 1.5-2 hours until the rolls are tender.
• Serve: Serve hot with crusty bread and a dollop of sour cream.

Sarma is a popular dish in the Balkans and is often served during holidays, especially Christmas and New Year. The sour cabbage rolls are cooked slowly to enhance the flavors and are often served with bread and yogurt.