Sarmi
Sarmi – if I have a favourite recipe – this is it! I do sarmi 2 to 4 times a year in the winter time. They are mandatory on our Christmas table. Combine them with crunchy bread, a glass of good red wine and a few cloves of garlic ( needless to say it’s a dinner affair) and there are no viruses that can touch you. Raw garlic – the best nature antibiotic out there. For me this meal is absolute Nirvana.
Ingredients
Sarmi
- 15 – 20 sauerkraut whole leaves
- 1 big leak thinly sliced
- 1 cup risotto rice
- 1 tbsp red pepper
- 1 tsp black pepper
- 1 tsp savory
Instructions
1.
Sauté the chopped leak in oil for a few minutes, before adding the rice, spices and 2 cups of water.
2.
When the liquid is absorbed, remove from heat and let cool.
3.
Start filling the sauerkraut leafs and wrap them tight (like a burrito, both sides tucked in before rolling it close).
4.
Place them in a deep baking dish.
5.
Adding 1 cup of water, cover with foil and bake at 220 C until the sarmi absorb most of the water and have increased in size (about 40 min.)
6.
Remove the foil and let them brown a little bit.
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