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Sarma with Vine Leaves and Minced MeatWrap the sarma with the smaller and more fragile leaves and them with the larger ones cover the bottom of the pot in which you will boil them.
Arrange the sarma on the leaves....
Turkish Sarma with Vine LeavesPour boiling water on and stir again. Add the parsley, dill and spearmint, wait for the water to soak in. Form sarma using the vine leaves and arrange in a pot....
Jarred Vine LeavesWhen the brine boils, roll up 20 vine leaves, tied with twine and leave them until they change color slightly. Remove them from the brine and transfer to a tray....
Canned Vine LeavesWash the leaves, dry them a bit and arrange them into 4 piles of 10 leaves.
Roll them up into tight rolls and place them upright in a compote jar. Arrange the sprigs of the spices around the sides....
Stuffed Vine LeavesWith this mixture, make the vine wrap rolls, by putting it in the already parboiled soft leaves and rolling them up. Arrange them in the pot, pour in cool water and boil them on low heat....
Vine Leaves in JarsChoose young, healthy vine leaves of approximately the same size.
Wash them and scald them in salted boiling water.
Take them out and leave them to dry and cool....
Turkish Stuffed Vine LeavesAdd the onion, rice and other ingredients for the filling to the mince. Knead the mince well. Blanch the vine leaves (without stems) for 1-2 minutes in boiling water with lemon juice and drain them well....
Meatless Stuffed Vine LeavesOnce the liquid is absorbed, fill the vine leaves and wrap them closed. Pack them tightly in a pot with sauerkraut leaves on the bottom.
Place a plate on top, add water and 4 tablespoons of oil....
Steaks in Sauerkraut LeavesSeason with the spices and leave in the fridge for a few hours.
Then wrap each of the steaks in a sauerkraut leaf. Arrange in a tray and pour on oil and 1 1/5 cups (300 ml) water. Bake at {250 °C}....
Vine Sarma with Raisins and MushroomsWhen the filling is ready, wrap the sarma and arrange them in a pot. Cover them tightly with a plate and leave them to boil on the stove for about 30 minutes.
Serve the vine sarma garnished with yogurt....
Sauerkraut Sarma in the OvenLeave to boil about 5 min., then remove from the heat and let it sit until cooled and thickened. Put 1 tbsp of the filling on each sauerkraut leaf....
Pork Steaks in Sauerkraut LeavesCut the mushrooms and carrots coarsely.
Take a sauerkraut leaf, put 1 steak on it. Add on some mushrooms and carrots and wrap it up.
Do this for the rest of the ingredients as well....
Pork Bites in Sauerkraut LeavesSprinkle with paprika, black pepper and stir.
Peel the sauerkraut leaves from the head and remove the hard parts.
Put 3 bites of meat onto each sauerkraut leaf and wrap tightly into a roll....
Goat's Cheese in Vine LeavesPour boiling water over the vine leaves so they soften for a few min. Take them out and dry the excess moisture.
Mix the black pepper and oregano and add the crumbled cheese....
Sauerkraut with Meat and SarmaSet aside about 10 sauerkraut leaves for the sarma. Chop the rest of the sauerkraut finely. Chop the onions and braise them in a little oil. Add the mince and stir until braised....
Sauerkraut SarmaFold the parts of the sauerkraut leaves that are sticking out inward. Pour in 1 cup sauerkraut juice and 1 cup water.
Bake the dish at {200 °C} for about 40 min. or until the sauerkraut softens....
Vine Sarma with PrunesStir and knead the mixture by hand.
Spread out the vine leaves, add a little of the stuffing and wrap them into small sarma....
Tasty Vine Leaf SarmaRepeat this for all of the leaves, arrange them in a pot (oiled bottom), arrange them in layers. Pour in 1 cup water, cover with the lid and leave to simmer on low heat until ready....
Lazy Vine Leaf SarmaSmear a round cake form with a hole with oil, then arrange some vine leaves.
Pour the mixture over them and arrange the remaining vine leaves on top. Bake at {200 °C} about 20 min....
Sarma with Beetroot LeavesReturn them into the oven for another 15 minutes. Serve the sarma with a spoonful of yogurt.
The sarma with beetroot leaves are very tasty....
Frozen Vine Leaves in the FreezerIt is best to collect fresh spring vine leaves and save them for the time when they will not be easy to find.
Vine leaves can be stored in brine, but I definitely prefer them frozen in the freezer....
Sauerkraut Sarma with Mince and Leeks
Vine Leaf Sarma with Minced Meat and Olives
