Sarma is a traditional dish which is prepared in the time of winter holidays. The specific quality of sarma is that it can last for several days so it is on the menu until it is eaten up :-)
1. Prepare the cabbage leaves for sarma, grind down the meat and red onion, season it and add rice to it as well as 1 dl of oil.
2. Mix it well. Fill up the cabbage leaves with this mixture and wind them up into sarma-forms.
3. Put the sarmas in a circle within the vessel after you have put small pieces of smoked meat on the bottom of the vessel. Simmer it for few hours.
4. At the end of cooking, prepare light browned flour, being made of red pepper and little amount of flour, which you shall add to the vessel and let it come to boil on a low temperature.
5. If necessary, add more water or soup during the cooking.
Old recipes are the backbone of our restaurant's menu to the delight of many guests, longing for long gone tradition and the past, yet we are all missing.