Sarme cabbage - it takes a little more time to prepare the sarma, at least about 3 hours.
Sarme cabbage - Ljiljana Stanković
Cabbage sarma - it takes a little more time to prepare sarma, at least about 3 hours.
- 600 g of minced meat (mixed)
- 1 piece of sauerkraut (large head)
- 500 g of onion
- 150 g of dry bacon
- 1 piece leek (loin)
- 4 cloves of garlic
- 1 cups of rice
- 3 tablespoons of fat
- 1 tablespoon of crushed red pepper
- so
- beaver
- spice
- Separate the cabbage leaves from the head.
- Remove the thickened part and fill them with the prepared filling.
File:
- Fry the onion in hot fat, add the leek, fry a little more and then add the minced meat. Fry everything together until the meat is well fried.
- At the end, add rice and crushed pepper, fry a little longer, season with salt and black pepper.
- Roll the rolls with the cooled filling and arrange them in a deep pan.
- Pour a glass of cold water over the sardines, and arrange slices of bacon over them.
- Leave them to simmer for about an hour or two on low heat.
- Bake them in the oven at 220°C for about 15 minutes. i.e. until golden brown.
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