Cabbage Rolls

Cabbage Rolls

• Cabbage sarma differs in taste from sauerkraut sarma, both dishes are extremely tasty, cabbage sarma is eaten in the spring and sauerkraut sarma is eaten in the winter. In any case, you should make both variants. I don't know who doesn't adore them. You can bake them in the oven, and also on the stove, it is very easy to prepare. If you do not have greens, you can replace them with nettle, kale. If baking in the oven, cover with aluminum foil and bake at 180 degrees for about 35-40 minutes. Terracotta pans are best for baking, but it is not a problem if you do not have them, you can in one round deeper pan. This dish is widely consumed in Turkey and other Balkan countries, as well as in Romania and Bulgaria. Follow this wonderful, simple recipe.

Ingredients: very easy, total time: 1h and 25 min, 4 serving

• 3 bindings of cabbage/about 20 larger leaves-Collard Green/Grapevine

• 500 g of mixed minced meat pork-beef

• 1 onion/ finely chopped

• 1/4 of the middle root of celery/ blended or finely chopped

• 40 g of rice

• 1 dry pork bone/ 250-300 g or/bacon diced, ribs

• 1 Tbsp fat or 50 ml oil

• 1/2 tsp salt

• 1/4 tsp pepper

• 1 tsp sweet allspice

• 1 tsp dry spice /Vegeta

• 1 tsp fresh parsley, finely chopped

• sour cream or sour milk for serving

Cabbage Rolls

Preparation:

1. Pour 120 ml of water over the rice, when it boils, cook for 5 minutes, then cover and leave on the switched off hob to absorb the rest of the water.

2. Finely chop the onion, and sauté in 1 tablespoon of fat or 50 ml of oil until it becomes yellowish and soft.

3. Meanwhile, chop the celery as finely as possible or blend.

4. Add minced meat and chopped celery to the onion and simmer all together for 5 minutes.

5. Remove from the heat, and add the cooked rice, 1 teaspoon of salt, a little pepper, allspice, dry spice and fresh parsley finely chopped.

6. Wash the greens well and thin the stalk, then pour hot water over it and leave it covered for a few minutes for the leaves to soften.

7. Place a full spoonful of the filling on the back of the sheet, fold the left and right sides of the sheet over the filling towards the middle, then wrap the sarma.

8. Arrange them in a deep pan, next to each other, together with pieces of dry bones.

9. Pour water to soak, boil until boiling and then reduce the heat covered, cook for another 1 hour, making sure that the sarma does not run out of liquid, add a little water as needed!

10. Serve them immediately warm in a plate, with the addition of sour milk and sarma juice.

Buon appetito!

NOTE:

• Keep the rest of the food in the refrigerator for up to 4 days

• You can pack ii in the freezer in special boxes with a lid for up to 2 months of storage.

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