FORGOTTEN RECIPE: TRY SARMA IN A DIFFERENT WAY

Sarma with kale is one of those dishes that take us back in time, to our grandmothers’ kitchens, where every bite was a true delight.

This old-fashioned kale recipe, once a staple of winter cuisine, revives the aromas and flavors of the past. Rich in vitamins and fiber, kale combined with a juicy filling of meat, rice, and spices creates a hearty dish that will surely warm and satisfy you.

If you want to experience a true homemade atmosphere and enjoy a dish that is a perfect blend of tradition and taste, kale sarma is the right choice for you.

Ingredients:

1 bunch of fresh kale (or fermented kale)

500g minced meat (pork or a mix of pork and beef)

1 onion

100g rice

1 egg

Salt and pepper to taste

1 teaspoon paprika

2-3 bay leaves

200ml tomato sauce or tomato juice

1 tablespoon flour

1 tablespoon lard or oil

1 teaspoon dried thyme (optional)

Preparation:

If using fresh kale, remove the thick stems and blanch the leaves in boiling water, then cool them in cold water. If using fermented kale, rinse it well to reduce excessive sourness.

Sauté finely chopped onion in a little lard or oil until translucent. Add minced meat and fry until browned. Then, add rice, spices, paprika, bay leaves, and thyme. Mix well, season with salt and pepper to taste, and finally add the egg to bind the filling.

Place a small amount of filling on each kale leaf, roll the sarma tightly, and arrange them in a pot.

In the pot where the sarma will cook, mix tomato sauce with a little water, seasoning (salt, pepper), and a teaspoon of flour. Pour the sauce over the sarma.

Add more water as needed, cover, and simmer over low heat for about two to three hours until the flavors blend well and the sarma softens.

Serve with warm bread and, optionally, with sour cream. This dish is a true Serbian classic, perfect for colder days, as reported by Ona.rs.