Drinka'S Sarma - Meat Balls In Sauerkraut

• 1,6 kg sauerkraut in whole (leaves are used to roll the meat in them)
• 600 g grounded beef
• 1 big onion
• 1/2 garlic (3-5 cloves)
• 1 tee-spoon full of grounded sweet peppers
• 1/2 tee-spoon full black pepper
• 1 tee-spoon full salt (or vegetarian insant soup powder)
• 2 spoons oil (sun-flower)
• 4 spoons hot water
• 1,5 espresso-cup (small cup) rice
• 200 g smoke-dried meet (pork or beef) or bacon
• pot of hot water
• Additional ingredients if you wish:
• 100g grounded pork
• 200ml mashed tomatoes

1. Wash sauerkraut with water and cut off the thick wooden inner part of the leaves.
2. Fill mass: Mix other ingredients except for smoke-dried meet in a bowl, until it gets the consistency of light dough.
3. Take 2 spoonfulls of fill mass and roll into a sauerkraut leaf. staple all the rolls in a large pot. put the smoke-dried meet inbetween. cover with one or two spare leaves.
4. Pour in hot water until all rolls are covered. Cover with a plate, so that rolls are always covered with water.
5. Leave to cook slowly and on small fire for 30 mins.
6. Additional instruction:
7. Add mashed potatoes if you wish.
8. Cook additional 10-15 mins.

roll, onion, garlic, peppers, black pepper, salt, oil, water, espresso, pork, water, wish, grounded pork, tomatoes

Taken from www.epicurious.com/recipes/member/views/drinkas-sarma-meat-balls-in-sauerkraut-1251944 (may not work)