Sarme in a one-step method of preparation in a pressure cooker. If you don't have a pressure cooker, you can use it on the stove or in a slow cooker. The only thing is that you have to cook the filling, and the rest is easy. For this you will need minced mixed beef and pork, dry meat, bacon, and a head of sauerkraut. The good thing about a pressure cooker is that it doesn't take long to cook, it saves you 70% of the cooking time, and it cooks quite quickly! With the slow cooker, it's great again if you're working, you're not at home, put it on to cook, and in about 6 hours lunch is already ready. With both, there is no need to mix or stand as with a stove, but you can perform some other activities. Follow recipe.
Ingredients: simple, total time: 1 hour 40 min. 6-7 serving
For Rows of Sarma:
1 big head of sauerkraut / separated on leaves
600 g dry meat/ ribs, meat — diced
85 g smoked bacon/ diced for layer
4 big sauerkraut leaves/ for layer
water as needed
2 bay leaves
Filling:
2 Tbsp Olive oil EVO
80 g smoked bacon/ diced into small cubes
600 g minced meat / pork and beef
1 big onion/ finely chopped
2 small carrots/ finely chopped
130 ml washed rice
2 full teaspoon red ground pepper
1 Tbsp fresh parsley/ finely chopped
1. 5 tsp salt
1 tsp black ground pepper
Spray:
3 Tbsp Olive oil EVO
1. 5 Tbsp flour
1 flat Tbsp red ground pepper
50 ml tomato juice/ or 1/4 Tbsp tomato concentrate
180 ml water
salt to taste
Preparation:
Prepare all the ingredients as described above.
Prepare and chop all ingredients according to the description.
Before chopping the bacon, remove the skin and discard.
Chop one part of the bacon into small cubes and the other part into larger cubes.
Wash the sauerkraut leaves under cold water and leave them in a colander to drain well.
Discard the excess water from the leaves when you stack them on top of each other.
When you have prepared all that, you can start making the filling for the sarme.
Filling:
Fry the chopped bacon in small cubes in a little oil, until it turns golden brown, on moderate heat.
Add finely chopped onion stir well, simmer for about 3 minutes stirring occasionally, add a little salt and pepper.
After that, add the finely chopped carrots, stir well stew for about 3 minutes, then add the minced meat.
Minced meat with a spoon, stir well with the other ingredients, cover the pan, simmer for about 15 minutes. Stir occasionally.
Add the rice while there is still liquid from the meat.
Do everything on low to moderate heat, stir occasionally, covered.
Finally, add 2 teaspoons of red ground pepper, 1 and half teaspoons of salt, 1 teaspoon of ground pepper, and 1 spoon of fresh chopped parsley.
Mix all well, cook for about 2 more minutes.
Leave the filling to cool for about 10-15 minutes.
Processing:
Arrange the 2 sauerkraut leaves in the pressure cooker.
I used the ones that were torn and ready-made shopping sheets leaves sauerkraut.)
Spread the sauerkraut leaf on the work surface, if there is any thickening near the stalks, remove a smaller part with a knife.
If are bigger leaves fill with 3 spoons each, then flatten it a little, if are small fill with 2 spoon filling.
Fold the sides inward and fold into a roll.
Repeat this with the rest of the sauerkraut leaves and the filling until you have used up the material.
On the arranged sheets of the pressure cooker, arrange a layer of sliced dried meat, diced bacon cut into cubes, then arrange a row of sauerkraut rolls-same, then repeat dried meat and bacon, and again sauerkraut rolls.
At the end, cover all the sarma with 2 sauerkraut leaves, add a salt and black pepper to taste, cover with cold water almost to the top ( 2 fingers below the level of the pot).
Turn on the pressure cooker, set it to cooking power between 3 /4 volume.
Add 2 bay leaves on top. Cook for 1 hour.
When the time has passed, make a spray for the sarme by heating the olive oil and adding the flour, fry for about 2 minutes until it absorbs the brownish color. Reduce heat, add red ground pepper, stir about 3 seconds, immediately pour tomato juice and little water. Simmer 2-3 minutes, add salt to taste, then remove from heat.
Pour this spray immediately over the sarma, cook for another 20 minutes.
You don't need to stir or open the lid during cooking.
Serve warm.
Buon appetito!
NOTE:
For the slow cooker, set between 4 and 5 volume.
For slow cooker, If you prepare around 1h in the afternoon it will be ready by 7 afternoon. After 4 hours cooking, make the spray and leave it to cook until the end. If you don't have time, then you can apply the spray immediately after layering the sarma.
Your slow cooker can be on overnight or throughout the day if you are out of the house all day, if you follow all the directions and the manufacturer's instructions.
Instead of dry meat, you can use sausages, ribs.
You can freeze them for up to 2 months in special aluminum boxes with lids.
Keep the rest of the sarma in the refrigerator for up to 5 days.
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