Stuffed cabbage rolls (sarma) with white cornmeal mash

Ingredients (serves 4):

For the sarma:

• 200 g minced lamb

• 200 g minced pork

• 100 g barley groats (soaked in water for a few hours)

• 50 g smoked bacon

• 30 g onion

• 1 garlic clove

• 30 ml oil

• 1 head of Ogulin sauerkraut (fermented cabbage)

• salt and pepper to taste

• 1 egg

• 2 g sweet paprika powder

• 20 g tomato concentrate

• 30 g all-purpose flour

For the white mash (beli žganci):

• 800 g potatoes

• 200 g all-purpose flour

• salt to taste

Preparation – Sarma:
Mix the minced meats with the pre-soaked barley. Add finely chopped bacon, salt, pepper, minced onion and garlic, and one egg. Mix well to form a uniform filling.

Separate 8 large, whole leaves from the cabbage head; finely chop the rest. Divide the meat mixture into 8 equal portions. Place each portion onto a cabbage leaf and roll it into a neat cabbage roll (sarma).

Cover the bottom of a large pot with some of the chopped sauerkraut. Arrange the cabbage rolls snugly in a circular pattern. Cover them with the remaining chopped cabbage. Add enough water to just cover the rolls and cook over low heat for about 2 hours. Occasionally shake the pot gently and add more warm water if needed.

Toward the end of cooking, prepare a roux: heat oil in a pan, add the flour, and cook until lightly golden. Stir in the paprika and tomato concentrate, then mix into the sarma pot. Simmer for a few more minutes while stirring.

Preparation – White cornmeal mash (beli žganci):
Peel and dice the potatoes, then boil them in salted water until very soft. While continuing to cook over low heat, mash the potatoes in their cooking water and gradually add flour. Stir continuously and cook for about an hour until thick and smooth.

Serve the homemade cabbage rolls made with Ogulin sauerkraut alongside warm white mash.

Recommended drink pairing:
White wine – Pinot Gris or Kerner