ReceptnaptárJapraci (small Bosnian stuffed sauerkraut leaves)
Japraci are the tiny stuffed leaves of Bosnian cooking, and their name comes from the Turkish word for leaf. They are related to sarma, but are even smaller, finger-sized rolls of soured cabbage leaf cooked with smoked ribs. In Bosnia they are a favourite at festive tables, often offered with sour cream or yogurt. Here patience really does pay off.
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Ingredients
Method
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- Mix the mince with the rice, chopped onion, paprika, salt and pepper.
- Put a spoonful of filling in each sauerkraut leaf, fold in the sides and roll up tightly into a small roll.
- Line the bottom of a large pot with a few extra cabbage leaves, then layer the smoked ribs on top.
- Pack the japraci tightly side by side on top, in several layers.
- Pour in enough water to almost cover and put a little lard or oil on top.
- Cook covered over low heat for 1-1.5 hours, until the rice and meat are completely tender.
- Check the liquid level now and then and top up with hot water if needed.
- Leave to rest for 10 minutes before serving so the flavours blend.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Put only a small amount of filling on each leaf, because what makes japraci special is that they are very small and tight.
- Line the bottom of the pot with extra cabbage leaves, so that the rolls do not burn onto the base.
- Do not stir during cooking; if necessary, gently shake the pot, because the rolls open easily.
Frequently asked questions
What is the difference between sarma and japraci?
Japraci are smaller, and Bosnian cooks use several kinds of leaf for them, such as chard or vine leaves. Sarma is larger and is typically made with soured cabbage.
How should I serve them?
Piping hot, with a spoonful of sour cream or yogurt and fresh bread. Reheated the next day, they taste even richer, so it is worth making extra.
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