SARMA (CROATIAN SAUERKRAUT ROLLS)
Origin of this meal is Turkish. They also call this meal the same. There are many ways of making "sarma" and they differ according to the region. This recipe is my mother who is an expert in "sarma" making. It is also old recipe, actually my grandmother recipe.
Provided by nitko
Categories One Dish Meal
Time 4h
Yield 15 portions, 15 serving(s)
Number Of Ingredients 16
Steps:
- Take the whole sauerkraut head and remove leaves carefully avoiding damaging them. 1500 g should give about 20 to 25 sarmas. Cut the thick part at the bottom of each leaf (cut it triangularly).
- Mix grounded beef, pork and bacon. Add two eggs and very finely minced onion. Cook rice until half done and add into meat. Add salt, pepper and mix hard.
- Take leaf of sauerkraut and put meat in it and make a small package making sure to close ends. I don't know how to explain it but you have to press leaf end into. Do it until you have enough meat or leaves.
- Take a really large pot and start to put sarmas in it. At the bottom put smoked bacon skins if you have any, than one layer of sarmas, one layer bacon or pork ribs. Also add sliced sauerkraut in between. After you lay all sarmas and bacon, ribs and sliced sauerkraut, pour 2 cups of brine over everything (this is optional, my family like really sour sauerkraut that's why I've put it).
- Cook for about 1 hour on mild fire. Some people, and I'm among them like to add this: take small pan, melt lard and fry flour until brownish - add paprika and some cold water and make creamy stuff (we call this "ajmbren"). Add this into sarma and cook 2 to 3 hours.
- The best sarma in the next day, not the day you've cooked it. You can eat sarma up to whole week; you can also freeze portions. We eat cooked potato on lard and onion with it called "restani krumpir".
SAUERKRAUT, CROATIAN WAY
Steps:
- Put fat and sugar in a pot and melt sugar until it becomes brown. Add sauerkraut, wine, bay leaf, juniper berries, cumin, finely sliced bacon and pepper. Cook at first covered 10 minutes and than uncovered another 15 minutes. Sauerkraut must be transparent and soft. Do not overcook it. Excellent with sausages, pork chops, pork legs, etc.
HOW TO MAKE SAUERKRAUT
Try the simplest way to make classic sauerkraut using raw cabbage. This fermented food is great for your gut and goes very well with sausages and mustard
Provided by Jane Hornby
Categories Condiment
Time 30m
Yield Makes 4 x 450ml jars
Number Of Ingredients 4
Steps:
- Thoroughly wash a large tub or bowl (we used on the size of a small washing-up bowl), then rinse with boiling water from the kettle. Make sure that your hands, and everything else coming into contact with the cabbage, are very clean. It's wise to use a container that will comfortably fit the softened cabbage, allowing several inches of room at the top to avoid overflow.
- Shred the cabbage thinly - a food processor makes light work of this. Layer the cabbage and the salt in the tub or bowl. Massage the salt into the cabbage for 5 mins, wait 5 mins, then repeat. You should end up with a much-reduced volume of cabbage sitting in its own brine. Mix in the caraway seeds and the peppercorns.
- Cover the surface of the cabbage entirely with a sheet of cling film, then press out all the air bubbles from below. Weigh the cabbage down using a couple of heavy plates, or other weights that fit your bowl, and cover as much of the cabbage as possible. The level of the brine will rise to cover the cabbage a little. Cover the tub and leave in a dark place at a cool room temperature (about 18-20C) for at least five days. It will be ready to eat after five days, but for maximum flavour leave the cabbage to ferment for anywhere between 2-6 weeks (or until the bubbling subsides).
- Check the cabbage every day or so, releasing any gases that have built up as it ferments, giving it a stir to release the bubbles. If any scum forms, remove it, rinse the weights in boiling water and replace the cling film. You should see bubbles appearing within the cabbage, and possibly some foam on the top of the brine. It's important to keep it at an even, cool room temperature - too cool and the ferment will take longer than you'd like, too warm and the sauerkraut may become mouldy or ferment too quickly, leading to a less than perfect result.
- The cabbage will become increasingly sour the longer it's fermented, so taste it now and again. When you like the flavour, transfer it to smaller sterilised jars. Will keep in the fridge for up to six months.
Nutrition Facts : Calories 33 calories, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 2.1 milligram of sodium
EASY HOMEMADE SAUERKRAUT
Sauerkraut has been a staple for hundreds of years. This is great on its own or as a topper for a variety of foods. Refrigerate or freeze sauerkraut once it is fermented.
Provided by Ellie
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P7DT25m
Yield 24
Number Of Ingredients 5
Steps:
- Mix cabbage, onion, sea salt, and garlic together in a bowl. Firmly pack mixture into a large, clean, food-grade plastic bucket. The cabbage will start to make its own brine as the salt starts to draw out the water of the cabbage.
- Fill a large, clean, food-grade plastic bag with water and place over the salted cabbage mixture so none of the cabbage is exposed to air.
- Allow cabbage to ferment in a cool, dry place, 1 to 4 weeks (depending on how tangy you like your sauerkraut). The temperature of the room you ferment the sauerkraut in should not rise above 70 degrees F (21 degrees C).
Nutrition Facts : Calories 28 calories, Carbohydrate 6.5 g, Fat 0.1 g, Fiber 2.5 g, Protein 1.3 g, Sodium 677.8 mg, Sugar 3.4 g
NORTH CROATIAN PORK AND SAUERKRAUT STEW (SEKELI GULASH)
This meal is originally Hungarian but since us Croats and Hungarians lived in one Empire for 400 years gastronomic influences are inevitable. This is also my grandmother's recipe.
Provided by nitko
Categories Stew
Time 1h
Yield 5 portions, 5 serving(s)
Number Of Ingredients 12
Steps:
- Cut pork meat into small pieces.
- Finely slice onion and sauté it on lard until soft. Add meat and continue to sauté it until meat starts to change color.
- Add paprika and mix. Add some wine and continue to sauté it.
- After 10 to 15 minutes add sauerkraut (sliced), bay leaf, caraway seeds and more wine. Add water and brine (only if you like it really sour).
- Cook 30 to 40 minutes on low fire. After 20 minutes add flour (just one teaspon if you want thicker stew) and mix well. Continue to cook until sauerkraut is soft.
- Before serving add sour cream and mix.
SAUERKRAUT, CROATIAN WAY
Ref. "Croatian piglet" and connect this meal with that one. In this recipe it is obvious Austrian connection, but, the secret is again in pig fat (lard).
Provided by nitko
Categories Vegetable
Time 40m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 9
Steps:
- Put fat and sugar in a pot and melt sugar until it becomes brown.
- Add sauerkraut, wine, bay leaf, juniper berries, caraway seeds, finely sliced bacon and pepper.
- Cook at first covered 10 minutes and than uncovered another 15 minutes.Sauerkraut must be transparent and soft. Do not overcook it.
- Excellent with sausages, pork chops, pork legs, etc.
Nutrition Facts : Calories 159.6, Fat 6.3, SaturatedFat 2.1, Cholesterol 9, Sodium 933.3, Carbohydrate 13.4, Fiber 3.2, Sugar 9.1, Protein 2.7
More about "sauerkraut croatian way recipes"
SAUERKRAUT AND BEANS SOUP RECIPE | GRAH I KISELE KUPUS …
From youtube.com
Author CroAsian Kitchen&LifeViews 2K
HOW TO MAKE SAUERKRAUT - THE PIONEER WOMAN
From thepioneerwoman.com
EASY SAUERKRAUT RECIPE - BBC FOOD
From bbc.co.uk
40 RECIPES WITH SAUERKRAUT TO FILL YOU UP | TASTE OF HOME
From tasteofhome.com
CLASSIC KIELBASA AND SAUERKRAUT (ONE-PAN MEAL)
From momsdish.com
20 MINUTE HOW TO COOK CANNED SAUERKRAUT RECIPE
From loavesanddishes.net
CROATIAN SOURED CABBAGE HEADS (KISELI KUPUS) RECIPE
From thespruceeats.com
4.2/5 (28)Total Time 961 hrsCategory Snack, Ingredient, CondimentCalories 7 per serving
CROATIAN SAUERKRAUT • SARAH KOSZYK
From sarahkoszyk.com
4.6/5 (8)Total Time 1 hr 20 minsCategory Side DishCalories 122 per serving
HOW TO COOK SAUERKRAUT (THE BEST RECIPES FROM ALL AROUND EUROPE)
From craftbeering.com
SAUERKRAUT AND BEAN STEW (SLOVENIAN JOTA) | HEARTFUL TABLE
From heartfultable.com
30 BEST SAUERKRAUT RECIPES TO MAKE AT HOME - INSANELY GOOD
From insanelygoodrecipes.com
25 TRADITIONAL CROATIAN RECIPES AND FOODS • OUR BIG ESCAPE
From ourbigescape.com
EASY SAUERKRAUT RECIPE (JUST 2 INGREDIENTS!) - ELIZABETH RIDER
From elizabethrider.com
SAUERKRAUT, CROATIAN WAY RECIPE | YUMMLY | RECIPE | SAUERKRAUT, …
From pinterest.com
SIMPLE SAUERKRAUT RECIPE | EATINGWELL
From eatingwell.com
HOW TO MAKE SAUERKRAUT: RECIPE AND TIPS | THE OLD FARMER'S …
From almanac.com
You'll also love