Sarma from my kitchen |
Main dish
Ingredients:
- 1 sour cabbage head (around 2 kg)
- 500 g of minced meat (20 ounces)
- 100 gr. bacon (4 ounces)
- 1 teaspoon of red pepper
- 1 small cup of rice
- 2 onions
- 3 cloves of garlic
- 50 ml of oil
- salt and spices
Instructions:
- Clean the onions and slice into cubes, do the same with the bacon. Fry quickly onions and bacon and add some chopped garlic near the end and add this to a bowl with the minced meat. Add some red pepper, salt, spices, rice, chopped parsley into the bowl.
- Remove the leaves of cabbage and trim off thicker parts. Put a little of the meat mixture into each leaf, and wrap them. Wrap them so that you first fold one side over, then the other side, then roll.
- Put some sliced cabbage on the bottom of a pot, then place a layer of cabbage rolls on top, lining them up in a circle.
- Add enough water to cover the sarma, and cook for around 2 hours. Shake the pot occasionally. Add some roux at the end if you want.
Enjoy!
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