Pranjić White Cabbage, "Ogulin Kiseli Kupus", pickled and drained 1.35 kg

Store with cooling from +4°C to +10°C.

Recommended preparation:

1. Peel an onion and garlic, dice the onion. In a frying pan, heat 1 tbsp of oil over high heat. Fry the onion cubes and bacon and squeeze in the garlic right before the end of frying the onions.

2. In a large bowl, mix the minced meat with the fried bacon mixture.

3. Rinse long grain rice in a colander with cold water until it flows through it clearly. Pluck the leaves from the parsley and chop them small. Add both to the minced meat and bacon mixture. Season according to your taste (well-fitting with the seasoning Vegeta), a little salt (caution the cabbage is already salted), black pepper and 1 tsp paprika powder.

4. Put a handful of the minced meat mixture each on a sheet of sour cabbage. Fold in the sides, then carefully start rolling in at the thickening. Now you have so called Sarma. Repeat the procedure with the remaining cabbage leaves. Chop the rest of the leftover cabbage and put it in a large pot together with the cabbage wraps, smoked ribs and bay leaves. Cover tightly with water, then simmer covered for two hours. Shake a little in between, do not stir.

5. After finishing the cooking, heat 3 tablespoons of oil in a pan, stir in 1 tablespoon of paprika powder and heat briefly (caution: do not let it burn). Add a pinch of salt and deglaze with ½ cup of Sarma juice taken from the pot. Pour the whole over the Sarma and simmer for another 10-15 minutes. While doing this, briefly swing the pot 2-3 times.

6. As a side dish, boiled potato or mashed potatoes are suitable.

White cabbage, pickled and drained

Vertrieb: DOVGAN GmbH, Zinkhüttenweg 6, 22113 Hamburg, www.dovgan.de