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Traditional Recipes
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SARMA (SOUR
CABBAGE ROLLS)
Sarma is
traditional healthy
winter dish. Sarma can be eaten for four-five days. Just keep the
dish in the refrigerator and use as many as you need at the time. When
reheat the dish just add extra liquid to the pot and bring to boil.
Serve
with mashed potatoes or with fresh bread.
Ingredients:
1
head of sour cabbage, approximately 3-1/2 to 4 pounds (1.75 kg to 2 kg)
1-1/2
pound (0,75 kg) ground beef
1-1/2
pound (0,75 kg) ground pork
2/3
cup rice
1
large onion finely chopped
2
tablespoons vegetable oil
2
large garlic cloves finely chopped
1
teaspoon sweet paprika
2
teaspoons salt
1
teaspoon ground black pepper
1
teaspoon ground white pepper
2
eggs
2
to 3 thick slices of smoked bacon cut into small squares
3
to 4 slices of dried smoked meat or smoked bacon
2
to 3 dried bay leaves
3
pints (1,5 l) cold water
For
Sauce:
3
tablespoons vegetable oil
1-1/2
to 2 tablespoons flour
1
teaspoon sweet paprika
2
teaspoons tomato paste
Preparation:
- In the large
bowl mix the ground
beef, ground pork, chopped bacon, washed rice, finely chopped garlic,
eggs,
salt, black and white peppers and paprika.
- In the
frying
pan put 2 tablespoons
vegetable oil and chopped onion and fry gently until transparent and
golden.
- Add the
fried
onion with its
oil to the meat mixture and mix well.
- Peel of the
cabbage leaves and
trim the thick ribs at the base. If cabbage leaves tastes to sour wash
the cabbage leaves in cold water.
- Put the meat
mixture (about
2 to 3 tablespoons - depends on size of the leaves) in the center of
the
cabbage leaves in which they will be rolled.
- Roll the
leaf
over the meat
and fold over one end, finish rolling and tuck in the free end.
- Slice finely
rest of the cabbage
and cover the bottom of the pot or casserole.
- Place the
cabbage rolls on the
sliced cabbage, side by side in the pot or casserole. Form layers but
between
the layers put the slices of smoked meat (or bacon) and bay
leaves.
- In the
frying
pan heat the oil,
than add in the flour and cook until light brown.
- Put in red
paprika and tomato
paste, mix and than add approximately 3 pints (around 1,5 l) of cold
water and bring to boil.
- Pour this
sauce
over the cabbage
rolls. The layer of liquid must cover the rolls. Add more water if
needed.
Cover the pot or casserole and bring to boil. After that reduce the
heat
and cook slowly for 2-1/2 to 3 hours.
- Preheat the
oven
to 350º F.
- Bake the
sarma
in oven for 45
to 50 minutes.
Serve hot.
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