I know the title of this blog sounds over the top, but when you are a struggling fine arts student ( what other type is there ) at University and the pantry is bare, your stomach is grumbling so loud it sounds like a plane taking off, and your housemate is holding up two potatoes so way past their prime that they resemble prunes more than potatoes, that he reckons he can turn into a " stew " despair and melancholy set in.... but wait what was that your mother was holding in her hand, last time she came over to visit ( and clean up ) was it a Tupperware container that she put in the freezer, as you waved your hand whilst watching TV and said "yeah whatever " that's right it was, so you dive at the freezer compartment and there it is under all the ice frosted like that guy they found in the alps perfectly preserved, you chip away at it with a dinner knife until it comes free and like Indiana Jones you are holding the holy grail...4 cabbage rolls and a pair of Kransky sausages starvation is averted, peace rules the world and your housemate Dan is on his knees begging you to share....
Sarma
1 whole head pickled cabbage
800g minced pork neck ( aah the magic meat once again )
1 tbsp chopped parsley
3 tbsp soda water
1 tbsp of salt & pepper
60g rice
2 cloves garlic chopped finely
2 tbsp smoked paprika
800g sauerkraut
2 pairs of Kransky sausages
200g smoked pork hock or kaiserfleisch, ribs etc..
1 onion sliced
1/3 cup of olive oil
2 tbsp flour
stock to cover the rolls ( vegetable or beef stock )
Separate and wash the cabbage leaves in warm water. Cut off the outer ribs without damaging the leaves. Set the aside.
Place the minced pork in a bowl and add parsley, soda water, salt & pepper, rice ,garlic,and half of the paprika. Place enough filling about 2tbsp into the centre of each cabbage leaf and roll it up tucking in the edges. Cut any remaining cabbage leaves into very fine shreds and combine with the sauerkraut toss , wash in cold water and drain. Line the bottom of the pot with some of the sauerkraut mix. Arrange cabbage rolls around the edge of the pot leaving the centre free. fill the centre with the Kransky and smoked meats, cover the top with rest of sauerkraut.
In separate pan fry sliced onion until golden, add flour and fry for 1-2 min add remaining paprika and 1 cup of water, allow to boil stirring to prevent lumps forming, pour the roux over the cabbage rolls and pour enough stock to cover rolls. shake the pot to allow the sauce to combine. cover and allow to boil then reduce heat to low simmer and simmer for 3 hrs shaking pot occasionally NEVER STIRRING serve with mash potatoes ( not the ones mentioned above )
My frien Ino who is the chef and owner of the Croatian restaurant in melbourne DALMATINO has a great regional variation of this recipe on www.inokuvacic.blogspot.com check it out.
