Sarmales that make your mouth water – Recipe for Sarmales like in Debrecen

Ingredients needed (for 10 servings):

• 800 g minced pork
• 3 kg of sauerkraut
• 200 g of rice
• 150 g onion
• 50 g saree
• Paprika, pepper, marjoram
• 2 eggs
• 500 ml cream
• 300 g bacon
• 300 g lard
• 500 g of smoked sausage

Method of preparation:

Cut the thick part of the stem from the cabbage leaves. We taste the cabbage and if it is too salty or too sour, we wash it in cold water. We put the card in a bowl and season it to taste.

Fry the pieces of bacon, then add three quarters of the chopped onion and fry everything together. Let it cool and then put it on top of the meat. Add the washed rice, the eggs and mix very well. We fill the cabbage leaves and form the sarmales.

Fry the remaining onion in lard, add paprika and a little water. We put on the hardened onion and 2 kg of cabbage, on top of which we also put the sarmales and cover everything with the remaining cabbage. We put it to boil.

We prepare a thin paste of flour and paprika. We put the cheese on top of the cabbage together with the cream and cook everything on medium to low heat until the sarmales are ready.

We serve 2 sausages per person, along with fried sausages and cream.

Savor with gusto! Good appetite!