How to make
Separate the leaves from the sauerkraut, cut off the veins. It's best if the sauerkraut is a larger one so that each sarma is wrapped in its own leaf. If the leaves are smaller, you're going to have to use 2 leaves per sarma.
Chop the pork liver, clod and lard into coarse pieces. Sprinkle them with just a tiny bit of salt, black pepper, cumin to taste and braise with a little oil.
Chop the chili peppers and garlic finely and add them to the pan with the meat. Add the paprika last. Leave on the stove for another 1-2 min. and take it off to cool.
Distribute the filling amongst the sauerkraut leaves and wrap them into tight sarma.
Arrange in a tray, at the bottom of which you've placed several sauerkraut leaves beforehand and pour on the sauerkraut juice. If your sauerkraut juice is too strong you can dilute it with a little water. Cover with aluminum foil.
Bake in a preheated 360°F (180 °C) oven with the fan on for about 50 min.
This is a winter dish, so serve it with sparking, aromatic red wine!
Bon appetit and cheers!
