Pomalo od svega

I still had a whole sour cabbage (head?).
So, for today I wanted something special and easy.
It is slightly time consuming (until you get the skill of rolling, lol).

Ok, and before that, yesterday i had a very simple meal.
I had cut the shredded, and small cabbage leaves into the thin stripes.
Wanted to add some oil (you may if you want to, it is more delicious if you do; no need for salt or vinegar - more than enough of both in the sauerkraut), but I ate it with chips.
It was delicious, (sort of)healthy and fulfilling.

Ok, and now sarma.

20 bigger leaves (the outer leaves, be careful not to tear them)
The rest of the leaves cut into thin stripes.

For filling:
250gr minced beef
250gr minced pork
1 egg
salt, pepper
1 onion, cleaned and chopped
1 spoon oil
40-70gr rice (the thing is that I have no idea how much it is - I use a little cup for Turkish coffee as a measure)
3-4l water mixed with red pepper paste

Fry the onions.
In a large(ish) bowl mix these onions, meat, egg, salt and pepper.
I usually do it with hand, as it mixes better (WASH YOUR HANDS FIRST!!!)
Take one leave, lie it on a plate, and put a biggish chunk of the filling on the leaf. Fold the leaf...
Wait, let me see if there is a site with the pictures...
It looks like this, but without the tomato sauce
Nope, there are no pics how to make it.
Anyway, after you fold the leaf in half, roll it, and then tuck the loose part in.

Take a lager cooking pan (4-5l) and at the bottom put cut sauerkraut. That one will prevent that sarma does not burn (in case you forget to add water later on).
Lay the sarmas on the cut cabbage, add the water (stir in the red pepper paste, first), and let it cook.
Open all windows and doors, as it will stink.
But it's delicious.

I usually eat it either with bread, or with mashed potatoes.