Winding – while there is still cabbage to enjoy the national dish 🙂
Sarma - Javorka Filipović - Recipes and Cookbook online
Sarma - while there is still cabbage to enjoy the national dish 🙂
- 25 leaves of sauerkraut
- 500 g of ground beef
- 100 g of pancetta
- 100 g of ham
- 2 onions
- 125 g of rice
- 1 dl oil
- dry herb seasoning (if needed)
- water (if needed)
- 1 piece of egg
- ground paprika
- beaver
- Clean the cabbage leaves from the thick parts, if the cabbage is too sour, leave it overnight in cold water.
- Fry onion, pancetta and finely chopped ham in oil.
- Add minced meat and fry for another fifteen minutes.
- Wash the rice and add it to the meat.
- Season to taste and let the filling cool a little.
- Put one egg in the cooled stuffing and mix well. I add this so that the filling mass binds well.
- Take a suitable saucer, maybe with a thick bottom, heat it up a bit and arrange a few leaves of sauerkraut on the bottom.
- Take one sheet at a time, put the filling and fold the sash. Stack the sarme in a sickle. Between the rows, if there are two, put pancetta and dry ribs.
- Put the pancetta and dry ribs on top, cover with the leaves of vinegar. of cabbage, pour water to soak the sarma, press it with a plate and put it to cook.
- When it boils, reduce to the lowest temperature and let it "simmer" slowly.
- It is ready when the meat separates from the bone (dry ribs).
- Serve it with white cornmeal from the potocara.
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