Sarmice in the vine - only when I started working as a cook did I start trying dishes with vines because they were mostly ordered for us during fasting, celebrations, some gatherings...
That's why when I started with Chrono nutrition, I realized that the vine has unlimited possibilities when it comes to lunch or dinner. Only now we don't have to pick, wash, cook the leaves anymore.
Now I have all that already stored in jars and we can choose whether with small and thin leaves for sarmica or big and strong for large sarma. Now it's easy, the leaves are prepared, just prepare the filling, wrap them and roast them in the oven or crisp them up for a few minutes on low heat.
Sarmice in the vine - Jadranka Blažić
Sarmice in the vine - only when I started working as a cook did I start trying dishes with vine because they were mostly ordered for us during fasting, celebrations, some gatherings...
- thunder
- onion
- kohlrabi
- so
- beaver
- spice
- landing
- water
- To me, the most attractive stuffing is with tuna and onion, then baked in the oven. I sauté the black onion and add the grated kohlrabi to stew in it. I season according to my own taste, salt, pepper, garlic powder (maybe fresh), chopped green leaves or celery. In fact, you can add whatever you like, the combinations are as you wish.
- The choice of allowed vegetables is large, so different fillings can be created with spices.
- When the stewed vegetables have cooled down, add the tuna from the water, mix everything together and wrap the strips and arrange them in the pan. Add a little water so that the bottom of the pan is not dry, and spread oil on top of the slices and, if you like, sprinkle with sesame seeds.
- Place in a preheated oven at 200C for approximately 20 minutes so that they are just browned and all the flavors combine. I take it out of the oven when the water I poured in boils.
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