Sarma from Rashtan - while buying greens and swiss chard, I also saw raštan leaves. At the persuasion of the saleswoman that they are good for sarma, I bought them and tried them on. Sarma is all beautiful; some like the winter one made from sauerkraut, some the spring one made from greens and Swiss chard, and from now on our table will also have raštan sarma.
Sarma od raštan - Javorka Filipović - Recipes and Cookbook online
Sarma from raštan - while buying greens and Swiss chard, I also saw raštan leaves. At the persuasion of the saleswoman that they are good for sarma, I bought them and tried them on. Sarma is all beautiful; some like the winter one made from sauerkraut, some the spring one made from greens and Swiss chard, and from now on our table will also have raštan sarma.
- 20 leaves
- 500 g of ground beef
- oil (a little)
- 1 onion (finely chopped)
- 100 g of rice
- 1 teaspoons of sweet paprika
- 1 piece of egg
- salt (to taste)
- water (if needed)
- pepper (to taste)
- Wash the rastana leaves under running water, carefully remove the thickened root from the back of the leaf and briefly blanch it in salted boiling water. 1-2 minutes or just long enough for the sheet to soften and become pliable. Remove the leaves and immediately run cold water over them to stop the cooking and preserve the color. Leave the leaves to cool and drain well from the water.
- Fry the finely chopped onion in hot oil, add the meat and fry it until it changes color. Add washed rice, mix everything well to combine, add paprika and season to taste. Remove the pan from the heat and add the egg, stir well to combine the egg with the filling.
- Lubricate the pot in which you will cook the sarma with oil and put raštan leaves on the bottom (2-3 leaves are enough).
Put a spoonful of stuffing on each sheet of raštana, wrap the sarma and arrange it on the bottom of the pan. Pour hot water over the prepared sarma to soak, press with a small plate and cook at a medium temperature for about 1 hour.
- Be careful during cooking that the water does not boil and the sarma burns. If necessary, add just a little water because the finished sarma must not float in it.
I don't brown this sarma because we like the light spring version. You can fry it, someone bakes it in the oven at the end and pours sour cream over it.
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