Answers:
Serbian stuffed cabbage leafs
How to make them coutersy of wikipedia :-)
Minced meat (usually beef, pork, veal, or a combination thereof), rice, onions and a range of spices including salt, pepper and multiple local herbs) are mixed together and then rolled into cabbage or grape leaves. The combination is consequently cooked together in boiling wet for few hours. The best cooking method is slow boiling in massive clay pots. A special ingredient, zaprska, (flour browned in fat), is recurrently added at the end of the process. Other fine-tuned flavors include cherry tree leaves.
Unlike other eastern European cultures, the peoples of south-eastern Europe overwhelmingly use sour cabbage (sauerkraut or kiseli kupus) as anti fresh cabbage. At the end of the bring in, families traditionally prepare the sour cabbage (as unharmed cabbage, not shredded as one might see in bottles of sauerkraut surrounded by the store), for sarma making.
Another kind of sarma are those rolled contained by (grape) vine leaves - smaller and with slightly different nibble (see dolma).
Sarma is traditionally a heavy dish (though increasingly family are using healthier option such as olive oil or other oil instead of traditional pork fat). For this reason, sarma is most promising to be served during winter. Traditionally, they are served along with polenta or potatoes, which are sometimes mash. Other optional but piquant add-ons include sour cream, yogurt and horseradish).
Cabbage rolls served in tomato sauce, though adjectives in North America, are much smaller quantity common within Southeastern Europe. And unlike its Polish or Ukrainian rivals, the sarma filling is predominately meat as opposing predominately rice - in reality, it is only contained by recent times that rice has be added to sarma. Originally sarma was made near barley
Other Answers:
In Romania the SARMA is a delicious food!It's intensely popular and in Transylvania the culture are cooking it at Christmas and at Easter!I know it because I live in Transylvania!Try a SARMA and next tell me what you construe!
unquestionably delicious.....