False shame.
False Sarma - Dana Drobnjak
False shame.
- 600 g of minced meat
- 400 g of sauerkraut
- 100 g of rice
- 1 piece of black onion
- 1 piece of carrot
- 2 cloves of garlic
- 1 piece of egg
- 1 tablespoon fennel (chopped)
- 1 bay leaf
- so
- pepper (ground)
- coriander (ground)
- 5 dl cooking cream
- 2 dl of water
- 2 spoons of tomato puree
- Finely chop the sauerkraut, add 1 bay leaf, pour water to cover the cabbage and cook until soft. (I cook in a pressure cooker for 30 minutes. Drain the boiled cabbage from the water, cool it and drain it well with your hands.
- Cook the rice and drain the water.
- Place minced meat, well-drained sauerkraut, cooked rice, finely chopped onion and garlic, grated carrot, 1 egg, chopped parsley, salt, ground pepper and coriander in a bowl.
- Mix the mass well with your hands to combine and let it stand for 30 minutes in a cool place.
- From the mass, make elongated meatballs in the shape of sarma and place them in a greased ceramic baking dish. From this mass, 20 sarmicas come out.
- Mix 5 dcl of cooking cream, 2 dcl of water and 2 tablespoons of tomato puree. Pour over the sarmica and bake at 180 degrees for 50-60 minutes. We can eat them as an independent dish or in combination with mashed potatoes or cooked polenta.
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