Recipes
Sarma with Kocani Rice
Macedonian sarma: sauerkraut leaves rolled around minced meat and Kocani Rice. The rice soaks up the juices of the meat and cabbage and keeps its shape through the long, slow cooking.
- Servings
- 6
- Preparation
- 40 min
- Cooking
- 2 h 30 min
Ingredients
- 1 head of sauerkraut (about 2 kg)
- 500 g minced pork and beef
- 150 g Rizella Kocani Rice
- 2 onions
- 3 tablespoons oil
- 1 teaspoon sweet paprika
- 200 g smoked ribs (optional)
- 2 bay leaves
- salt and pepper to taste
Method
- 01Separate the cabbage leaves. If they are very sour, soak them in cold water for 30 minutes. Trim the thick ribs.
- 02Finely chop the onions and fry them in the oil for 5 minutes. Add the meat and fry for another 5 minutes, stirring.
- 03Take off the heat and mix in the rice (uncooked), paprika, salt and pepper.
- 04Put a spoonful of filling on each leaf, fold in the sides and roll up tightly. Do not overfill, as the rice swells.
- 05Line the pot with shredded cabbage, then lay the rolls and ribs in rows with the bay leaves between them. Add water to cover.
- 06Cover and simmer for about 2 hours 30 minutes, until the rice is soft. Add hot water if needed.
Tip
Leave the sarma covered for 15 minutes before serving so the juices thicken.
Rice for this recipe
Rizella Kocani Rice
The recipe is made with Rizella rice, available in 400 g, 900 g and 4 kg packs.