{"id":3818,"date":"2026-07-25T22:33:43","date_gmt":"2026-07-25T22:33:43","guid":{"rendered":"https:\/\/travelshelper.com\/fr\/monde-de-la-gastronomie\/plats-nationaux-croates\/sarma-croate-au-chou-fermente\/"},"modified":"2026-07-25T22:33:43","modified_gmt":"2026-07-25T22:33:43","slug":"sarma-croate-au-chou-fermente","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/fr\/monde-de-la-gastronomie\/plats-nationaux-croates\/sarma-croate-au-chou-fermente\/","title":{"rendered":"Sarma croate au chou ferment\u00e9"},"content":{"rendered":"\n<style>\n\/* Compact editorial recipe layout v2.5 \u2014 scoped to this recipe section. *\/\n#recipe-fr-hr-sarma-winter-sauerkraut-rolls{\n  --gj-bg:#f5f2eb;--gj-surface:#fffdfa;--gj-ink:#1d2421;--gj-ink-soft:#414a46;\n  --gj-muted:#656c68;--gj-gold:#8f6318;--gj-gold-deep:#7d4f13;--gj-gold-soft:#efe2c8;\n  --gj-night:#24312e;--gj-night-deep:#18211f;--gj-line:rgba(36,49,46,.12);\n  --gj-line-strong:rgba(36,49,46,.2);--gj-serif:\"Iowan 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.gj-hero::after{display:none}}\n@media (prefers-reduced-motion:reduce){#recipe-fr-hr-sarma-winter-sauerkraut-rolls *,#recipe-fr-hr-sarma-winter-sauerkraut-rolls *::before,#recipe-fr-hr-sarma-winter-sauerkraut-rolls *::after{scroll-behavior:auto!important;transition-duration:.01ms!important;animation-duration:.01ms!important;animation-iteration-count:1!important}}\n@media print{#recipe-fr-hr-sarma-winter-sauerkraut-rolls{width:100%;max-width:none;margin:0;padding:0;overflow:visible;border:0;border-radius:0;background:#fff;box-shadow:none;color:#000;font-size:10.5pt;line-height:1.42;content-visibility:visible}#recipe-fr-hr-sarma-winter-sauerkraut-rolls .gj-hero{display:none}#recipe-fr-hr-sarma-winter-sauerkraut-rolls .gj-title{font-size:24pt}#recipe-fr-hr-sarma-winter-sauerkraut-rolls .gj-fact,#recipe-fr-hr-sarma-winter-sauerkraut-rolls .gj-nutri-row>div,#recipe-fr-hr-sarma-winter-sauerkraut-rolls .gj-ing-group,#recipe-fr-hr-sarma-winter-sauerkraut-rolls .gj-info-card,#recipe-fr-hr-sarma-winter-sauerkraut-rolls .gj-steps>li,#recipe-fr-hr-sarma-winter-sauerkraut-rolls .gj-pull,#recipe-fr-hr-sarma-winter-sauerkraut-rolls .gj-rail,#recipe-fr-hr-sarma-winter-sauerkraut-rolls .gj-close{break-inside:avoid;box-shadow:none}#recipe-fr-hr-sarma-winter-sauerkraut-rolls .gj-rail{background:#fff;color:#000;border:1px solid #999}#recipe-fr-hr-sarma-winter-sauerkraut-rolls .gj-rail *{color:#111!important}#recipe-fr-hr-sarma-winter-sauerkraut-rolls .gj-close::after{content:\"travelshelper.com\";display:block;margin-top:10px;color:#666;font-size:9pt}}\n<\/style>\n<section id=\"recipe-fr-hr-sarma-winter-sauerkraut-rolls\" lang=\"fr\" dir=\"ltr\" aria-labelledby=\"recipe-title-fr-hr-sarma-winter-sauerkraut-rolls\">\n  <header class=\"gj-masthead\">\n    <p class=\"gj-eyebrow\">Cuisine croate \u00b7 Plat d\u2019hiver mijot\u00e9 \u00b7 Recette<\/p>\n    <h2 class=\"gj-title\" id=\"recipe-title-fr-hr-sarma-winter-sauerkraut-rolls\"><span class=\"gj-title-main\"><b>Sarma croate<\/b> de chou ferment\u00e9 farcie au porc, au b\u0153uf et au riz<\/span> <span class=\"gj-title-accent gj-serif\">avec c\u00f4tes fum\u00e9es<\/span><\/h2>\n    <p class=\"gj-sub\">Des feuilles de chou ferment\u00e9 entourent une farce de b\u0153uf, porc et riz, puis cuisent lentement avec chou \u00e9minc\u00e9, lard et c\u00f4tes fum\u00e9es.<\/p>\n    <ul class=\"gj-meta\" aria-label=\"Informations essentielles sur la recette\">\n      <li>Cat\u00e9gorie : <strong>Plat principal<\/strong><\/li>\n      <li>Cuisine : <strong>Croate<\/strong><\/li>\n      <li>M\u00e9thode : <strong>Montage et cuisson lente<\/strong><\/li>\n      <li>Difficult\u00e9 : <strong>Avanc\u00e9<\/strong><\/li>\n    <\/ul>\n  <\/header>\n  <dl class=\"gj-facts\" aria-label=\"Temps, quantit\u00e9 et calories\"><div class=\"gj-fact\"><dt>Quantit\u00e9<\/dt><dd>16 sarma, 8 portions<\/dd><\/div><div class=\"gj-fact\"><dt>Pr\u00e9paration<\/dt><dd>50 min<\/dd><\/div><div class=\"gj-fact\"><dt>Cuisson<\/dt><dd>2 h 30 min<\/dd><\/div><div class=\"gj-fact\"><dt>Repos<\/dt><dd>20 min<\/dd><\/div><div class=\"gj-fact\"><dt>Total<\/dt><dd>3 h 40 min<\/dd><\/div><div class=\"gj-fact\"><dt>Par portion<\/dt><dd>\u2248 650 kcal<\/dd><\/div><\/dl>\n  <figure class=\"gj-hero\">\n    <img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Croatian-Sarma-\u2014-Winter-Sauerkraut-Rolls-3.webp\" alt=\"Trois rouleaux de chou ferment\u00e9, dont un coup\u00e9, avec sauce, chou et pur\u00e9e\" width=\"1000\" height=\"563\" loading=\"lazy\" decoding=\"async\">\n    <figcaption>Les sarma montrent une farce de viande et riz dans des feuilles tendres, avec chou \u00e9minc\u00e9, viande fum\u00e9e et pur\u00e9e.<\/figcaption>\n  <\/figure>\n  <section class=\"gj-section gj-intro\" aria-labelledby=\"recipe-origin-fr-hr-sarma-winter-sauerkraut-rolls\">\n    <div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">I.<\/span><h3 id=\"recipe-origin-fr-hr-sarma-winter-sauerkraut-rolls\">Feuilles souples, farce a\u00e9r\u00e9e et longue cuisson<\/h3><\/div>\n    <div class=\"gj-intro-grid\"><div class=\"gj-copy-col\"><p class=\"gj-dropcap\">La sarma est l\u2019un des plats d\u2019hiver les plus reconnaissables de la cuisine croate, surtout lorsque des t\u00eates de chou ferment\u00e9 sont disponibles. Les feuilles acides enveloppent une farce de viande et de riz, puis les rouleaux cuisent avec du chou \u00e9minc\u00e9 et de la viande fum\u00e9e. Cette version associe b\u0153uf et porc hach\u00e9s, riz long grain, c\u00f4tes fum\u00e9es et lard. Le r\u00e9sultat attendu n\u2019est pas une feuille croquante ni une farce dure : le chou doit se couper \u00e0 la fourchette et le centre rester juteux.<\/p><blockquote class=\"gj-pull\">La sarma se roule fermement pour rester ferm\u00e9e, mais jamais assez serr\u00e9e pour emp\u00eacher le riz de gonfler.<\/blockquote><p>Les feuilles demandent une pr\u00e9paration attentive. La nervure centrale \u00e9paisse est amincie avec un couteau sans traverser la feuille. Si le chou est tr\u00e8s sal\u00e9 ou tr\u00e8s acide, un rin\u00e7age bref \u00e0 l\u2019eau froide suffit; un trempage prolong\u00e9 enl\u00e8verait son caract\u00e8re. Les petites feuilles et les morceaux d\u00e9chir\u00e9s sont conserv\u00e9s, \u00e9minc\u00e9s et utilis\u00e9s pour tapisser la cocotte. Cette couche prot\u00e8ge les rouleaux du contact direct avec le fond.<\/p><p>Le riz est rinc\u00e9 mais reste cru. Il absorbe le jus de la viande et le liquide de cuisson \u00e0 l\u2019int\u00e9rieur de la sarma. Pour cette raison, la farce ne doit pas \u00eatre tass\u00e9e, et le rouleau conserve une petite marge. L\u2019\u0153uf lie mod\u00e9r\u00e9ment la masse. Oignon, ail, paprika et poivre soutiennent le go\u00fbt, tandis que le sel reste prudent en raison du chou, du lard et des c\u00f4tes fum\u00e9es.<\/p><\/div><div class=\"gj-copy-col\"><p>Chaque feuille re\u00e7oit une quantit\u00e9 r\u00e9guli\u00e8re de farce pr\u00e8s de sa base. Les c\u00f4t\u00e9s se replient vers le centre puis le rouleau se forme sans serrer excessivement. Les sarma sont rang\u00e9es jointure vers le bas, assez proches pour ne pas s\u2019ouvrir. Entre les couches, le chou \u00e9minc\u00e9, le lard et les c\u00f4tes r\u00e9partissent le fum\u00e9. La cocotte est couverte d\u2019eau m\u00e9lang\u00e9e au concentr\u00e9 de tomate, sans noyer brutalement les rouleaux.<\/p><p>La cuisson se d\u00e9roule \u00e0 tr\u00e8s faible fr\u00e9missement. Une \u00e9bullition vigoureuse d\u00e9chire les feuilles et compacte la farce. Apr\u00e8s deux heures et demie, le riz doit \u00eatre tendre, la feuille souple et le centre de la farce atteindre au moins 71 \u00b0C. La sauce devient l\u00e9g\u00e8rement g\u00e9latineuse gr\u00e2ce \u00e0 la viande fum\u00e9e. Vingt minutes de repos hors du feu permettent aux rouleaux de se stabiliser et \u00e0 la surface de perdre son agitation.<\/p><p>La sarma est souvent meilleure le lendemain, lorsque l\u2019acidit\u00e9 et le fum\u00e9 se sont fondus. Elle se sert avec pur\u00e9e de pommes de terre, pain ou simplement avec le chou de la cocotte. Le r\u00e9chauffage doit rester doux afin que le riz ne se dess\u00e8che pas. Le travail principal r\u00e9side dans l\u2019amincissement des nervures, le roulage r\u00e9gulier et l\u2019espace laiss\u00e9 \u00e0 la farce.<\/p><p>La taille des feuilles d\u00e9termine la quantit\u00e9 de farce. Les plus grandes peuvent \u00eatre recoup\u00e9es en deux si leur nervure reste \u00e9paisse, tandis que deux petites feuilles peuvent se chevaucher. La r\u00e9gularit\u00e9 est plus importante qu\u2019une forme parfaite. Une sarma trop grosse cuit lentement au centre; une tr\u00e8s petite s\u00e8che plus vite. Peser la farce ou utiliser la m\u00eame cuill\u00e8re pour chaque rouleau facilite une cuisson homog\u00e8ne dans toute la cocotte.<\/p><\/div><\/div>\n  <\/section>\n  <aside class=\"gj-rail\" aria-labelledby=\"recipe-timeline-fr-hr-sarma-winter-sauerkraut-rolls\">\n    <div class=\"gj-rail-head\"><div><p class=\"gj-rail-kicker\">De la feuille au repos de la cocotte<\/p><h3 id=\"recipe-timeline-fr-hr-sarma-winter-sauerkraut-rolls\">Rythme de pr\u00e9paration<\/h3><\/div><p class=\"gj-rail-total\">Actif : 3 h 20 min \u00b7 Repos : 20 min<\/p><\/div>\n    <ol class=\"gj-rail-track\"><li class=\"gj-rail-stop\"><time datetime=\"PT0M\">0:00<\/time><span>Pr\u00e9parer les feuilles et \u00e9mincer les chutes.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT35M\">0:35<\/time><span>M\u00e9langer la farce et rouler seize sarma.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT55M\">0:55<\/time><span>Monter les couches avec chou et viande fum\u00e9e.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT3H20M\">3:20<\/time><span>Contr\u00f4ler 71 \u00b0C et laisser reposer vingt minutes.<\/span><\/li><\/ol>\n    <p class=\"gj-rail-sum\"><strong>La recette en bref.<\/strong> Les grandes feuilles de chou ferment\u00e9 sont s\u00e9par\u00e9es, rinc\u00e9es seulement si n\u00e9cessaire et d\u00e9barrass\u00e9es de leur nervure trop \u00e9paisse. La farce associe b\u0153uf, porc, riz cru rinc\u00e9, oignon, ail, \u0153uf, paprika, poivre et peu de sel. Seize rouleaux sont form\u00e9s sans comprimer le centre. Une cocotte est tapiss\u00e9e de chou \u00e9minc\u00e9; sarma, c\u00f4tes fum\u00e9es, lard, laurier et reste de chou sont dispos\u00e9s en couches. L\u2019eau et le concentr\u00e9 de tomate sont ajout\u00e9s, puis la cuisson se poursuit deux heures et demie \u00e0 faible fr\u00e9missement. Les feuilles deviennent tendres, le riz cuit et la farce atteint 71 \u00b0C. Apr\u00e8s vingt minutes de repos, deux rouleaux avec chou et sauce constituent une portion.<\/p>\n  <\/aside>\n  <section class=\"gj-section gj-ing-wrap\" aria-labelledby=\"recipe-ingredients-fr-hr-sarma-winter-sauerkraut-rolls\">\n    <div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">II.<\/span><h3 id=\"recipe-ingredients-fr-hr-sarma-winter-sauerkraut-rolls\">Ingr\u00e9dients<\/h3><\/div>\n    <div class=\"gj-ing-grid\"><div class=\"gj-ing-col\"><section class=\"gj-ing-group\" aria-labelledby=\"recipe-ing-1-fr-hr-sarma-winter-sauerkraut-rolls\">\n  <h4 id=\"recipe-ing-1-fr-hr-sarma-winter-sauerkraut-rolls\">Pour les feuilles et la farce<\/h4>\n  <ul>\n    <li><strong>16 grandes feuilles de chou ferment\u00e9 (pr\u00e9lev\u00e9es sur une t\u00eate d\u2019environ 1,5 kg)<\/strong><\/li><li><strong>500 g de b\u0153uf hach\u00e9<\/strong><\/li><li><strong>500 g de porc hach\u00e9<\/strong><\/li><li><strong>120 g de riz long grain, rinc\u00e9<\/strong><\/li><li><strong>200 g d\u2019oignon, tr\u00e8s finement hach\u00e9<\/strong><\/li><li><strong>3 gousses d\u2019ail, finement hach\u00e9es<\/strong><\/li><li><strong>1 gros \u0153uf<\/strong><\/li><li><strong>1 cuill\u00e8re \u00e0 soupe de paprika doux<\/strong><\/li><li><strong>1 cuill\u00e8re \u00e0 caf\u00e9 de poivre noir moulu<\/strong><\/li><li><strong>1\/2 cuill\u00e8re \u00e0 caf\u00e9 de sel fin<\/strong><\/li>\n  <\/ul>\n<\/section><\/div><div class=\"gj-ing-col\"><section class=\"gj-ing-group\" aria-labelledby=\"recipe-ing-2-fr-hr-sarma-winter-sauerkraut-rolls\">\n  <h4 id=\"recipe-ing-2-fr-hr-sarma-winter-sauerkraut-rolls\">Pour le montage et la sauce<\/h4>\n  <ul>\n    <li><strong>500 g de chou ferment\u00e9 \u00e9minc\u00e9<\/strong><\/li><li><strong>300 g de c\u00f4tes de porc fum\u00e9es<\/strong><\/li><li><strong>150 g de lard fum\u00e9, en morceaux<\/strong><\/li><li><strong>2 feuilles de laurier<\/strong><\/li><li><strong>1,5 l d\u2019eau chaude<\/strong><\/li><li><strong>40 g de concentr\u00e9 de tomate<\/strong><\/li><li><strong>20 ml d\u2019huile de tournesol<\/strong><\/li>\n  <\/ul>\n<\/section><aside class=\"gj-ing-note\"><strong>Allerg\u00e8nes et substitutions.<\/strong> La recette contient de l\u2019\u0153uf. Le chou ferment\u00e9, le lard et les c\u00f4tes peuvent \u00eatre tr\u00e8s sal\u00e9s; la teneur en sodium varie selon les produits.<\/aside><\/div><\/div>\n  <\/section>\n  <section class=\"gj-section gj-steps-wrap\" aria-labelledby=\"recipe-method-fr-hr-sarma-winter-sauerkraut-rolls\">\n    <div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">III.<\/span><h3 id=\"recipe-method-fr-hr-sarma-winter-sauerkraut-rolls\">Pr\u00e9paration, \u00e9tape par \u00e9tape<\/h3><\/div>\n    <h4 class=\"gj-stage\"><span aria-hidden=\"true\">01<\/span> Pr\u00e9parer et rouler<\/h4>\n<ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Assouplir les feuilles<\/p><p class=\"gj-step-x\">S\u00e9parer 16 feuilles, amincir la nervure centrale et rincer bri\u00e8vement seulement si elles sont tr\u00e8s sal\u00e9es ou acides.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">M\u00e9langer la farce<\/p><p class=\"gj-step-x\">R\u00e9unir b\u0153uf, porc, riz, oignon, ail, \u0153uf, paprika, poivre et sel. M\u00e9langer sans p\u00e9trir longuement.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Former les rouleaux<\/p><p class=\"gj-step-x\">D\u00e9poser la farce pr\u00e8s de la base de chaque feuille, replier les c\u00f4t\u00e9s et rouler sans comprimer. Placer la jointure dessous.<\/p><\/div><\/li><\/ol>\n<h4 class=\"gj-stage\"><span aria-hidden=\"true\">02<\/span> Monter la cocotte et cuire<\/h4>\n<ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Tapisser le fond<\/p><p class=\"gj-step-x\">Huiler l\u00e9g\u00e8rement une grande cocotte et couvrir le fond avec une partie du chou \u00e9minc\u00e9.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Disposer en couches<\/p><p class=\"gj-step-x\">Ranger les sarma serr\u00e9es mais non comprim\u00e9es, r\u00e9partir c\u00f4tes, lard, laurier et reste de chou entre les couches.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Ajouter le liquide<\/p><p class=\"gj-step-x\">D\u00e9layer le concentr\u00e9 dans l\u2019eau chaude et verser jusqu\u2019\u00e0 presque couvrir les rouleaux.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Cuire lentement<\/p><p class=\"gj-step-x\">Porter \u00e0 fr\u00e9missement, couvrir et cuire 2 heures 30 \u00e0 feu tr\u00e8s doux. La feuille doit \u00eatre tendre, le riz cuit et le centre \u00e0 au moins 71 \u00b0C.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Laisser reposer<\/p><p class=\"gj-step-x\">Retirer du feu et attendre 20 minutes avant de servir pour stabiliser les rouleaux et la sauce.<\/p><\/div><\/li><\/ol>\n  <\/section>\n  <section class=\"gj-section gj-practical\" aria-labelledby=\"recipe-practical-fr-hr-sarma-winter-sauerkraut-rolls\">\n    <div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">IV.<\/span><h3 id=\"recipe-practical-fr-hr-sarma-winter-sauerkraut-rolls\">Service, conservation et ajustements pratiques<\/h3><\/div>\n    <div class=\"gj-info-grid\">\n      <section class=\"gj-info-card\"><h4>Service et accords<\/h4><p>Servir deux sarma avec le chou et la sauce de la cocotte. La pur\u00e9e de pommes de terre est l\u2019accompagnement classique; du pain rustique convient \u00e9galement.<\/p><\/section>\n      <section class=\"gj-info-card\"><h4>Conservation et r\u00e9chauffage<\/h4><p>Refroidir dans les deux heures et conserver 4 jours au r\u00e9frig\u00e9rateur. R\u00e9chauffer \u00e0 faible feu jusqu\u2019\u00e0 74 \u00b0C. Congeler avec la sauce jusqu\u2019\u00e0 3 mois.<\/p><\/section>\n      <section class=\"gj-info-card\"><h4>Quatre variations r\u00e9alisables<\/h4><ul><li>Remplacer une partie du porc par du veau hach\u00e9.<\/li><li>Utiliser uniquement des c\u00f4tes fum\u00e9es et omettre le lard.<\/li><li>Ajouter une petite quantit\u00e9 de paprika fum\u00e9 \u00e0 c\u00f4t\u00e9 du paprika doux.<\/li><li>Pr\u00e9parer des rouleaux plus petits et r\u00e9duire l\u00e9g\u00e8rement le temps apr\u00e8s contr\u00f4le du c\u0153ur.<\/li><\/ul><\/section>\n      <section class=\"gj-info-card\"><h4>Trois observations de cuisine<\/h4><ol><li>Amincir la nervure au lieu de couper une grande ouverture dans la feuille.<\/li><li>Laisser une marge \u00e0 la farce pour le gonflement du riz.<\/li><li>Maintenir les rouleaux sous le liquide avec une assiette r\u00e9sistante \u00e0 la chaleur si n\u00e9cessaire.<\/li><\/ol><\/section>\n      <section class=\"gj-info-card gj-info-card--wide\"><h4>Mat\u00e9riel n\u00e9cessaire<\/h4><ul><li>Grande cocotte profonde<\/li><li>Couteau d\u2019office<\/li><li>Saladier<\/li><li>Balance de cuisine<\/li><li>Thermom\u00e8tre \u00e0 sonde<\/li><\/ul><\/section>\n    <\/div>\n  <\/section>\n  <section class=\"gj-section gj-nutri\" aria-labelledby=\"recipe-nutrition-fr-hr-sarma-winter-sauerkraut-rolls\">\n    <div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">V.<\/span><h3 id=\"recipe-nutrition-fr-hr-sarma-winter-sauerkraut-rolls\">Valeurs nutritionnelles par portion<\/h3><\/div>\n    <dl class=\"gj-nutri-row\"><div><dt>Calories<\/dt><dd>\u2248 650 kcal<\/dd><\/div><div><dt>Glucides<\/dt><dd>\u2248 31 g<\/dd><\/div><div><dt>Prot\u00e9ines<\/dt><dd>\u2248 38 g<\/dd><\/div><div><dt>Lipides<\/dt><dd>\u2248 40 g<\/dd><\/div><div><dt>Fibres<\/dt><dd>\u2248 9 g<\/dd><\/div><div><dt>Sodium<\/dt><dd>\u2248 1750 mg<\/dd><\/div><\/dl>\n    <p class=\"gj-nutri-cap\"><strong>Portion :<\/strong> 2 sarma avec chou et sauce. <strong>Allerg\u00e8nes principaux :<\/strong> \u0153uf. Valeurs approximatives calcul\u00e9es \u00e0 partir de r\u00e9f\u00e9rences nutritionnelles standard; le r\u00e9sultat r\u00e9el varie selon les marques, l\u2019\u00e9gouttage, l\u2019absorption des mati\u00e8res grasses et la taille des portions.<\/p>\n  <\/section>\n  <footer class=\"gj-close\">\n    <p class=\"gj-close-kicker\">Un rouleau qui reste entier<\/p>\n    <p class=\"gj-close-quote\">La feuille doit c\u00e9der sous la fourchette tandis que la farce garde ses jus et un grain de riz parfaitement tendre.<\/p>\n    <p class=\"gj-close-copy\">Des feuilles bien pr\u00e9par\u00e9es, une farce non tass\u00e9e et un fr\u00e9missement discret donnent des sarma stables, m\u00eame apr\u00e8s r\u00e9chauffage.<\/p>\n  <\/footer>\n<\/section>\n<script type=\"application\/ld+json\" id=\"recipe-schema-fr-hr-sarma-winter-sauerkraut-rolls\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Sarma croate de chou ferment\u00e9 farcie au porc, au b\u0153uf et au riz avec c\u00f4tes fum\u00e9es\",\n  \"description\": \"Des feuilles de chou ferment\u00e9 entourent une farce de b\u0153uf, porc et riz, puis cuisent lentement avec chou \u00e9minc\u00e9, lard et c\u00f4tes fum\u00e9es.\",\n  \"inLanguage\": \"fr\",\n  \"image\": [\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Croatian-Sarma-\u2014-Winter-Sauerkraut-Rolls-2.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Croatian-Sarma-\u2014-Winter-Sauerkraut-Rolls-1.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Croatian-Sarma-\u2014-Winter-Sauerkraut-Rolls-3.webp\"\n  ],\n  \"author\": {\n    \"@type\": \"Organization\",\n    \"@id\": \"https:\/\/travelshelper.com\/#organization\",\n    \"name\": \"Travel S Helper\",\n    \"url\": \"https:\/\/travelshelper.com\"\n  },\n  \"recipeCuisine\": \"Croate\",\n  \"recipeCategory\": \"Plat principal\",\n  \"cookingMethod\": \"Montage et cuisson lente\",\n  \"keywords\": \"recette de sarma croate, sarma au chou ferment\u00e9, sarma au b\u0153uf et au porc, sarma avec c\u00f4tes fum\u00e9es, rouleaux de chou croates\",\n  \"prepTime\": \"PT50M\",\n  \"cookTime\": \"PT2H30M\",\n  \"totalTime\": \"PT3H40M\",\n  \"recipeYield\": \"16 sarma, 8 portions\",\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"650 kcal\",\n    \"carbohydrateContent\": \"31 g\",\n    \"proteinContent\": \"38 g\",\n    \"fatContent\": \"40 g\",\n    \"fiberContent\": \"9 g\",\n    \"sodiumContent\": \"1750 mg\",\n    \"servingSize\": \"2 sarma avec chou et sauce\"\n  },\n  \"recipeIngredient\": [\n    \"16 grandes feuilles de chou ferment\u00e9 (pr\u00e9lev\u00e9es sur une t\u00eate d\u2019environ 1,5 kg)\",\n    \"500 g de b\u0153uf hach\u00e9\",\n    \"500 g de porc hach\u00e9\",\n    \"120 g de riz long grain, rinc\u00e9\",\n    \"200 g d\u2019oignon, tr\u00e8s finement hach\u00e9\",\n    \"3 gousses d\u2019ail, finement hach\u00e9es\",\n    \"1 gros \u0153uf\",\n    \"1 cuill\u00e8re \u00e0 soupe de paprika doux\",\n    \"1 cuill\u00e8re \u00e0 caf\u00e9 de poivre noir moulu\",\n    \"1\/2 cuill\u00e8re \u00e0 caf\u00e9 de sel fin\",\n    \"500 g de chou ferment\u00e9 \u00e9minc\u00e9\",\n    \"300 g de c\u00f4tes de porc fum\u00e9es\",\n    \"150 g de lard fum\u00e9, en morceaux\",\n    \"2 feuilles de laurier\",\n    \"1,5 l d\u2019eau chaude\",\n    \"40 g de concentr\u00e9 de tomate\",\n    \"20 ml d\u2019huile de tournesol\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Pr\u00e9parer et rouler\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Assouplir les feuilles\",\n          \"text\": \"S\u00e9parer 16 feuilles, amincir la nervure centrale et rincer bri\u00e8vement seulement si elles sont tr\u00e8s sal\u00e9es ou acides.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"M\u00e9langer la farce\",\n          \"text\": \"R\u00e9unir b\u0153uf, porc, riz, oignon, ail, \u0153uf, paprika, poivre et sel. 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