In south-eastern European countries, whole heads of white cabbage are pickled in a brine during the autumn months. This natural fermentation produces a mild, very tasty, healthy and versatile sauerkraut. In autumn I will introduce you to this simple way of making sauerkraut. You will be thrilled, I promise.

The outer large sour pickled white cabbage leaves are used for sarma. Sarma is similar to cabbage rolls.

If you take the outer leaves off the pickled cabbage head one by one, the head naturally gets smaller and smaller and so do the leaves. So small that you can no longer use them for the roulades. Therefore, they are cut into small pieces and used for rasturena sarma. But what does rasturena mean? It can be translated as broken or broken. So broken sarma.

But what do you do if you don’t have home-pickled white cabbage? You replace these leaves with the grated sauerkraut that is known and used everywhere in Germany.

Allow me to say a few words about the superfood sauerkraut.

Sauerkraut is food and probiotic food supplement in one. It is full of highly effective and vital microorganisms.

Sauerkraut is produced by fermenting white cabbage with the help of lactic acid bacteria and contains more vitamins than fresh cabbage – including vitamin B12, which makes sauerkraut a perfect food for vegans too.

Recipe

Macedonian Style Sauerkraut and Mince Casserole

A dish with the ancient superfood sauerkraut, simple, delicious and healthy.

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Prep Time 15 mins

Cook Time 25 mins

Baking Time 25 mins

Total Time 1 hr 5 mins

Servings 4 people

Calories for 1 serving 375.6

Ingredients

  

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• 500 g minced pork (or mixed)
• 250 g rice (risotto rice)
• 130 g leek (1 stick)
• 700 g sauerkraut
• 100 g bacon
• 3 tbsp oil
• 1 tsp vegetable broth
• 1 tsp pepper
• 1 pinch of salt
• 2 bay leaves
• 300 ml sauerkraut juice (can also be replaced with water)
• 900 ml water (hot)

Instruction

 

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• Put the oil in a large pan and fry the leek.
  
• Add the minced meat to the pan and fry until crumbly.
  
• Add the bacon and sauté briefly.
  
• Add the sauerkraut and fry as well.
  
• Add the rice to the pan and fry briefly.
  
• Pour the sauerkraut juice and water into the pan and sprinkle the spices over it.
  
• Mix everything together and place in an oven preheated to 200°C (fan oven 180°C).
• After 20-30 minutes baking time, the broken sarma is ready and can be enjoyed. I can still tell you one secret, my husband is crazy about it😉.
  

Course Main dish

Cuisine Macedonian

Notes

Vegetarians can also enjoy sauerkraut casserole, just leave out the meat!

Nutrition

Calories: 375.6kcal | Carbohydrates: 21.9g | Protein: 26.1g | Fat: 19.2g

Have you tried the recipe?Mention @ballesworldblog or use the hashtag #ballesworld!

You serve the family an indescribably delicious and healthy dish that is highly addictive.

Good Appetite!