Ingredients:
1 large head soured cabbage
800 g (1.75 lb) ground pork
200 g (7 oz) ground beef
2 onions, chopped
3 cloves garlic, chopped
1 teaspoon paprika
150 g (5 oz) rice
100 g (3.5 oz) bacon (optional)
50 g (1.7 oz) flour
1 egg
parsley
oil
salt and pepper

Preparation:

1. Saute onion.
2. Combine ground pork and round beef and season the meat with salt and pepper.  Add the washed rice. Add bacon, paprika, egg and a pinch of parsley.
3. Briefly fry the garlic with the onion.  Add to the meat mixture.
4. If cabbage is very sour, rinse leaves under water. Separate cabbage leaves, fill them with the stuffing. Roll them up, tucking ends in.
5. Cut the rest of the cabbage into thin strips, which will serve as a bed for cabbage rolls.
6. Put some shredded cabbage at the bottom of the large pot.  Place cabbage rolls (sarma) on top. Put the rest of the shredded cabbage over them. Add smoked meat and paprika, and  add enough water to cover cabbage rolls.
7. Cover the pot. When water boils, reduce heat and cook for about 2 to 2 1/2  hours.
8. When the sarma is cooked, make a roux. In a separate pan,  heat oil, add the flour and stir constantly. Add paprika and fry briefly. Add cold water and tomato puree to taste and cook for a few moments, then pour the roux over sarma and boil for another 10-15 minutes. The dish is ready for serving.

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Tags: croatian, sarma