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Sarma
Prep Time:
20 Minutes
Cook Time:
1 Hour 30 Minutes
Ready In:
2 Hours 2 Minutes
Ingredients:
500 g pork meat
250 g beef meat
200 g of dry pork ribs
150 g bacon
150 g fat
50 g of rice
2 pounds sauerkraut
2 leaves of bay leaf
1 egg
1 tablespoon flour
1 onion
1 teaspoon cayenne pepper
some pepper
salt
Directions:
1
With a small head cabbage remove one sheet, with a knife cut thicker ribs on them and wash them well in cold water.
2
Cleaned of meat and grind vessels. In Serna put 100g of fat, minced meat and chopped onion, and cook a bit. Add the rice, a little ground pepper, one egg and salt to taste, and stir everything.
3
In a large saucepan align the bottom few leaves of cabbage. Taken, one by one, cabbage, put on every one tablespoon of meat filling and howling leaf in small solid cylinders. Tuck ends of the cabbage well, that would not be stuffing fell out during cooking. Sarma arrange in pan, side by side, in a few lines. Dried meat and bacon washed in hot water, cut into pieces, and put between the lines of charm. Add 5-6 peppercorns and bay leaf 2 leaf. Pour over cabbage rolls with cold water and cook over low heat for about 3-4 hours. In a saucepan to make a roux with 50g fat, flour and a teaspoon of cayenne pepper, pour over cabbage rolls with it, cover the pan and leave to boil for about half časa.Umesto bread is served with corn bread charm.

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