Sarma

2hr · 10 servings Ingredients • Full pickled sauerkraut • Pork, veal or beef mince. Choose a fattier one not a lean one. • Speck • Rice • 1 onion • Spices: vegeta, salt, pepper, smoked Hungarian paprika Directions • sauté onion until translucent. Add mince and brown. • Once browned, add all herbs and spices. Vegeta and paprika 1 tbsp, salt and pepper 1tsp. • Cut speck into thick slices. Leave skin on. • Leave mince to cool slightly. • Unroll leaves of cabbage and prepare for filling. • When mince has cooled, prepare to fill. About 1 heaped table spoon size (actual spoon not measuring spoon) should be good for each rolls. For smaller rolls do half. • To fill: place meat at base where the stem is. Form into a tight roll shape. Roll leaf to half over the meat, bring side