Sarma kebab - Suzana Mitić
Kebab sarma - they are quick to make, they are all the same size, they resemble kebabs.
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Sarma kebab - Suzana Mitić
- 20 leaves of sauerkraut
- 600 g of minced meat
- 4 onions
- 100 g of rice
- so
- beaver
- dry herbal spice
- paprika powder
- Bay leaf
- 100 g of pork fat
- Fry the finely chopped onion in the fat until it becomes transparent and yellow.
- Add minced meat and knead for a few minutes.
- Add the rice and all the spices, except for the bay leaf.
- Put a sauerkraut leaf on a shallow plate and spread it out. If it is too big, divide it in half. Put one tablespoon of filling, but so that the filling looks like a cevap. Roll up the cabbage leaf from one side and the other and roll everything together.
- Repeat the process until the ingredients are used up.
- Arrange all the sarma in a deep dish in two rows. Put a bay leaf and a few peppercorns. Pour water to soak the sarma and cook for 2 hours on low heat.
