Meatless cabbage rolls – the most popular during the Christmas fast. When it comes to lean sarma, feel free to let your imagination run wild. You can fill it with whatever you want.
Lenten sarma with vegetables - Kristina Gašpar - Recipes and Cookbook online
- 6 tablespoon of oil
- 1 piece of onion (finely chopped)
- 0,5 pieces of leek (finely chopped)
- 1 piece carrot (grated)
- 0,25 pieces of celery (grated)
- 1 piece red pepper (finely chopped)
- 7 pieces of champignons (finely chopped)
- 1 spoon of allspice
- 1 teaspoon hot pepper (crushed)
- 0,5 tsp pepper (ground)
- 2 pieces of garlic (finely chopped)
- 1 cup of rice
- 15 leaves of sauerkraut
- 3 bay leaves
- Fry the onion and leek in hot oil until golden brown.
- When browned, add grated carrot, celery, pepper and mushrooms.
- Fry on high temperature while stirring continuously.
- Add spices and rice.
- Add half a cup of water and cook until the rice has absorbed the water (several minutes).
- Add salt to taste, if the cabbage is not salty enough.
- Twist the threads in the usual way.
- Cover the pot or pan with cabbage leaves, arrange the sarms, add a bay leaf, cover with cabbage leaves and pour water and/or brine to cover.
- Simmer the sarma on medium heat until the cabbage is soft, about an hour and a half.
You can cook sarma in the oven (in a container with a lid) or in a pressure cooker (in this case, it is enough to cook it for 20-25 minutes).
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