Sarma
Rolls of soured cabbage leaves with pork and rice, stewed with smoked meat.
Ingredients
For 8 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Take the cabbage apart into leaves, rinse off the excess brine and pare down the thick ribs.
Fry the chopped onion in oil until soft and let it cool.
Mix both minces with the raw rice, the onion, a spoon of paprika, salt and pepper.
Roll the filling in the leaves into tight parcels, tucking the ends in.
Line the bottom of the pot with shredded cabbage trimmings and half the ribs.
Pack the sarma in layers with ribs and pork fat between them, and add water level with the top layer.
Stew two and a half hours on a low heat, adding a roux of flour, paprika and tomato paste at the end.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: Виолетова · CC BY-SA 4.0