Sarma

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Sarma

Postby Vindii » Sat Nov 26, 2011 8:56 pm

This is an old family dish that we used to have for birthdays and such. It’s normally it just the cabbage rolls and hocks and maybe a shank but this time added a few other smoked goodies.

Smoked hocks, shank, ribs, polish sausage and some smoked sausage to add to the top near the end of the cook.

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Sour heads. Meat mix is ground pork, beef and a little lamb.

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Bottom layer

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Then I added kraut, ribs, polish, and another layer of sarma. Topped with kraut.

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On the keg to cook for a while.

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I’ll post some pics when its done.
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Postby DanMcG » Sat Nov 26, 2011 9:23 pm

Dang this looks interesting!
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Postby Vindii » Sun Nov 27, 2011 3:53 am

Here’s the rest of the pics. Came out great. Wife was happy the house didn’t smell like kraut all day. All the meat was good but I still like the hock meat the best.

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By the time my Dad, Aunt, and Cousin stop for some tomorrow I’ll be lucky to get 1 or 2 for the freezer.

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Postby Zulululu » Sun Nov 27, 2011 5:24 am

Hi Vindii,
Some serious food porn here great presentation, I was not too fimiliar with the term "sarma" so did a google and found this which might be of interest to you as well. http://en.wikipedia.org/wiki/Sarma_%28food%29
Thank you for sharing and making me hungry. :D
No one knows more than all of us.
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Postby Snags » Sun Nov 27, 2011 12:14 pm

My mums version didnt include smoked meat (Serbian and Croatian friends versions did)
It had just minced meat rice onion garlic and paprika
We pickled our own cabbages too.

another weekend treat during winter in my childhood

I still make it a few times a year
you need a sacrificial cabbage leaf on the bottom to stop it all burning

served with mash potato
yet to take the plunge still researching
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