Average cooking time

• 2 hours

Method of preparation

Cut the meat into small cubes and put it in a pan with oil, until it turns white. Add diced onions and grated carrots. Leave it on the fire for a while and add the diced tomatoes. The whole mass is left on medium heat for another 5 minutes.

Add the washed rice. Mix well and press the spices and chopped greens.

Take the sauerkraut and separate the leaves from each other. The thick parts are cut. Large leaves can be cut in half. Spread a portion of the filling on each leaf and roll it up.

On the bottom of the deep pot in which the sarmales will boil, a larger cabbage leaf is spread and the formed sarmales are placed side by side. A little tomato juice is sprinkled over each layer of sarmale created.

The sarmales are well covered with water, the pot is put to boil and when it boils, the fire is made very low and left like that for 2 hours, after which the fire is extinguished and left with the lid closed.

Sarmales are delicious served with a little cream or yogurt.