Balkan style SARMA

Even though spring has started astrologically, it's still not really warm outside - time for a savoury and easy to prepare (even though this takes a while!) dish that will warm your body and make your soul laugh :)

Sarma filled with minced meat and rice - cooked with smoked ribs for hours, and hours...and hours

Sarma is a bit more salty and less sour than the german sauerkraut - so make sure you taste it before you cook it and if it's too salty, put it in a pot with water an baking powder (this will also make the leaves come off easier).

Today's sauerkraut is made by fermenting cabbage, salt and spices. Sauerkraut is an excellent source of vitamin C and B.

By the way... did you know, that Sauerkraut - the maybe MOST german dish of all - is originally CHINESE....?

#eatshifu%!

home made sourcrout

In order to avoid processed food, there is not much choice but do it yourself. One of the most favoured dishes in the alp region is sourcrout, too often bought premade from the groceries. You will be surprised how easy it is to do it at home. All you need is crout and salt.

Chop theput it in an empty glas bin ad some salt and put it in a shelf for about a week.

Sourcrout is a good source of Thiamin, Calcium, Iron, Magnesium, Phosphorus and Potassium, and a very good source of Dietary Fiber, Vitamin C, Vitamin K, Vitamin B6, Folate and Manganese. The red one is also rich in Riboflavin andVitamin A.

Optional you can also add some carrots and caraway.
 

#eatshitfu%!