Branka Roncevic
INGREDIENTS
500g minced beef topside
500g minced pork neck
250g arborio rice
2 eggs, beaten
250g speck, finely chopped
½ cup vegetable oil
4 eschallots
3 garlic cloves, mashed
2 tbsp sweet paprika sweet
½ cup chives, chopped
½ cup parsley, chopped
1 vegetable stock cube, crumbled
1 tsp ground pepper
1 tsp mustard powder
20 pickled cabbage leaves (if too large, cut in half with scissors)
DIRECTIONS
1. Heat oil in a small frying pan and fry the speck, then add garlic and finally stir through
the paprika.
2. Remove from the heat. Cool and add to mince with crumbled stock cube, mustard powder, salt
and pepper. Stir in beaten eggs, parsley and rice. Mix well with your hands to combine all the
ingredients.
3. Lay the cabbage leaves on a board and add 3 tablespoons of the mixture at a time and shape
into a sausage shape. Roll up, tucking each end of the cabbage back into the package.
4. Continue until all the mix is used.
Tip: Pre-prepare the stock
Stock
½ kg chicken wings
250g beef oxtail
1 piece dried pork rib from deli
2 stalks celery, chopped roughly
2 carrots, chopped
1 vegetable stock cube
Salt and pepper
1. Place all ingredients in a large stock pot. Cover with water, bring to boil and simmer for
1 hour. Cool before using, skimming the surface of fat if necessary.
To cook Sarma:
INGREDIENTS
200g sauerkraut
½ kg speck, cut into 3cm x 5cm lengths
¼ cup vegetable oil
2 cloves garlic, crushed
2 eschallots, diced
2 tsp mustard powder
2 tbsp plain flour
1 - 2 vegetable stock cubes
1 tbsp sweet paprika
DIRECTIONS
1. Using a large heavy based pot, add the sauerkraut so it makes a protective layer on the
bottom. Gently place the sarma, tucking in the speck between each roll. There will be 2 to 3
layers in the pot.
2. Pour over the cooled prepared stock, bring gently to the boil and simmer for 1 ½ hours.
3. One hour into the cooking, heat a frying pan with some vegetable oil, and add the garlic,
eschallots, mustard powder, flour, stock cube and last of all paprika. Make a thick paste then
add a small amount of stock to make a smooth liquid.
4. Pour thickening mixture back into the sarma and mix through.
5. Cook for a further 30 minutes and serve with mashed potato.