Sarma - slightly different recipe - sarma in pumpkin. Two queens in one dish – the queen of the autumn table and the queen of the winter table together.
Sarma in pumpkin, ingredients:
- 600 g of minced meat (mixed, half beef, half mutton)
- 1 head of sauerkraut
- 200 g of onion
- 300 g of dry smoked meat to taste
- 1 grated carrot
- 4 cloves of garlic
- 50 g of rice
- 3 tablespoons of oil
- 1 tablespoon of spicy smoked paprika paprika
- salt, to taste
- pepper, to taste
- dry spice, to taste
- 2-3 smaller pumpkins
- Szechuan salt with spices
Sarma in pumpkin, preparation:
- Separate the cabbage leaves.
- Remove the thickened part and fill them with the prepared filling.
- Filling: Fry the onion in oil, add the carrot, fry a little more, then add the minced meat. Add rice, smoked paprika, add salt, pepper and dry spices. Cool the filling.
- Roll the rolls with the cooled filling and arrange them in a deep pan.
- Arrange pieces of chopped meat over the sarmi.
- Let them simmer for 120 minutes on low heat.
- Serve the finished sarma in halves of roasted bud.
Pumpkins, preparation:
- Hollow out the pumpkins.
- Coat the pumpkin halves with oil, then salt. I salted them with Szechuan salt and spices.
- Bake the pumpkins in the oven at 200 degrees for 20 minutes.
- Serve 2 slices each in baked and hot pumpkin halves.
- Pleasant
Note: the hollowed-out part of the pumpkin is not needed for this dish, but don't throw it away. It is the most delicious part of the pumpkin, you can boil it in a little water, cool it and freeze it, so when you have time, surprise your family with some wonderful soup, potage or some pastry, salty or sweet.
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