Sarma (cabbage leaf rolls) from Vojvodina has a similar taste to sarma from other meridians, but with a twist! The difference is in the use of the indigenous Futog cabbage leaves that are tastier and softer, even more, suitable for cabbage rolls. Roux is required for sarma as it adds a fuller flavour and complements the dish. the centre of cabbage growing and cabbage rolls in Vojvodina is the settlement of Futog, near Novi Sad. It is famous for cabbage as of recently labelled as a product with protected geographic origin.
Ingredients (10 people)
2 heads of cabbage from Futog; 1,5 kg of pork meat; 70 g of rice; 100 g onions; 2 eggs; 2 – 3 cloves of garlic; 2 – 3 teaspoons sweet paprika; 150 g bacon; 50 g dried bacon, dried meat and sausages
Onion is finely chopped and fried in oil. Spiced meat is added and then washed rice poured in. This is sautéed on low heat. Add garlic, and if necessary pour a little water and sauté until the rice is cooked halfway. Separate cabbage leaves to be used to roll stuffing, and the rest of the cabbage is sliced into thin strips, which will serve as a base for stuffed cabbage rolls. Sarma is rolled and placed in a deep pot or pan. Add the smoked meat, bacon and sausage, pour water and cook for 2.5 hours. In the end, make a roux, pour over the cabbage rolls and cook for another 10-15 minutes.