Croatian Sarma (Stuffed Sauerkraut Rolls)

Ingredients

• 1 large jar or head of sauerkraut, leaves separated
• 500g ground pork and beef mixture
• 1 cup rice, uncooked
• 1 onion, finely chopped
• 1 tsp paprika
• 200g smoked bacon or sausage, chopped
• 2 tbsp lard or oil
• 2 cups tomato passata
• Salt and black pepper to taste

Instructions

1. 1Carefully separate the sauerkraut leaves, trimming any overly thick ribs.
2. 2Mix the ground meat, rice, chopped onion, paprika, salt, and pepper in a bowl until well combined.
3. 3Place a spoonful of filling at the base of each sauerkraut leaf, fold in the sides, and roll tightly into a compact parcel.
4. 4Line the bottom of a large pot with chopped smoked bacon or sausage and any leftover sauerkraut scraps.
5. 5Arrange the rolled sarma snugly on top in tight layers, seam-side down.
6. 6Pour the tomato passata over the rolls and add water to just cover, drizzling with lard or oil.
7. 7Cover and simmer gently for 1.5-2 hours until the rice is fully cooked and the rolls are tender and flavorful.
8. 8Serve hot, traditionally as a winter holiday dish, with a side of mashed potatoes or bread.

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