Stuffed vegetables and leaf rolls
A Serbian winter dish made by filling fermented cabbage leaves with ground meat and rice, then slowly cooking the rolls with smoked beef pastirma. Its deep, tangy, smoky flavor sets it apart from Turkish dolma.
Mix the ground meat, rice, onion, sweet paprika, and salt in a bowl.
Place some filling on each sauerkraut leaf and roll it up tightly.
Spread the sliced smoked beef pastirma over the bottom of the pot and arrange the rolls tightly on top. Add the tomato paste mixed with water, cover, and cook over low heat for 2 hours.
Serve hot; cornbread makes a good accompaniment.
Store in a sealed container in the refrigerator for 4 days; the flavor deepens noticeably the next day. It can be stored in the freezer for 3 months.
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