Sarma

Cabbage rolls with sauerkraut
It is necessary to :

500 g pork
250 g of beef
200 g of dry pork ribs
150 g bacon
150 g of fat
50 g of rice
2 pounds sauerkraut
2 leaves of bay leaf
1 egg
1 tablespoon flour
1 onion
1 teaspoon cayenne pepper
some pepper
salt

Preparation:

With minor head sauerkraut to remove one sheet, with a knife cut thickerribs with them and wash them well in cold water.

Meat cleaned of veins and grind. In a saucepan put 100g of fat, mincedmeat and chopped onions and fry a little. Add rice, a bit of ground pepper,egg and salt to taste and stir all together.
In the larger pot arranged on the bottom few leaves of cabbage. Taken, one by one, the cabbage, put on each one spoonful of meat filling and howlleaves the small solid cylinders. Tuck the ends of the cabbage well, thatwould not be stuffing Falls Out of cooking time. Sarma arrange it in a pan,one beside the other, in a few lines. Dried meat and bacon washed in hot water, cut into pieces and place it between the lines sarmi. Add 5-6peppercorns and bay leaf 2 sheets. Pour over cabbage rolls with cold waterand cook over low heat for about 3-4 hours. In a pan make a roux of 50g of fat, flour and a teaspoon of cayenne pepper, pour over cabbage rolls with it, cover the pan and leave to boil for about half an hour.