Balkan stuffed sauerkraut leaves (Sarma)

1. Separate 16-18 nice whole leaves from the sauerkraut and shave down the thick ribs; if they are very salty, soak them in cold water for 30 minutes. Shred the remaining sauerkraut.

2. Soften the finely chopped onion in half the oil, then mix it in a bowl with both kinds of minced meat, the washed rice, half the paprika, salt and pepper.

3. Put a heaped tablespoon of filling on each leaf, fold the bottom over, fold in the sides and roll up tightly; tuck the end into the roll with your finger.

4. Scatter half the shredded sauerkraut over the base of a large pot, pack the sarma tightly on top with the pieces of smoked ribs and the bay leaves between them, and cover with the remaining shredded sauerkraut.

5. Pour in enough water to cover, weigh down with an upturned plate, cover and simmer over low heat for 2½-3 hours. At the end, make a roux in the remaining oil with the flour and remaining paprika, pour it over the sarma and simmer for another 10 minutes, shaking the pot.

6. Serve with a spoonful or two of soured cream and fresh bread. In the Balkans, sarma is a must on the Christmas and New Year's Eve table.

Tip: It's even better the next day and freezes well – it's worth making a big batch. You can use dried ribs or smoked ham hock instead of the smoked spare ribs.