Sarma with Side Dishes
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
- 1 large white cabbage that was pickled whole
- 1 large onion (s), very finely chopped
- 2 clove (s) garlic, finely chopped
- salt and pepper
- 2 kg minced meat, mixed, plus some lamb
- 200 g meat, smoked for taste
- Spice (s) (Vegeta, sweet and hot paprika)
- 700 g rice, preferably risotto rice
- 1 piece (s) bread (s), to crumble
- 1 egg (s)
Print Recipe
Pin Recipe Instructions
- The pickled white cabbage is available in specialty stores, e.g., in the Turkish grocery store.
- Mix the minced meat with the spices (it can be more piquant!), The crumbled bread, the egg, the garlic, the onions (cut very small), the very small cut lamb and the rice.
- Carefully tearing apart the herb so that no leaf tears, until you have all the leaves in front of you is very easy.
- Place a sheet of white cabbage in front of you and add about 1 tablespoon of minced meat mixture to the center of the sheet. Carefully roll the whole thing into a small roulade and tuck the ends in each time so that nothing rises, the wrapping should be made tighter so that nothing can fall out. This is done until the meat is used up.
- First put the leftover leaves in a large pot, then put half of the rolled up leaves on top and put about half of the smoked meat on top, then put the rolled up leaves in, neatly one after the other, do not just throw in! Put the second half of the smoked meat on top.
- Now you fill the pot, if available, with brine from the pickled cabbage and then up to the top with water.
- Put a lid halfway on and cook for about 1.5 to 2 hours.
- Homemade mashed potatoes or just farmhouse bread go well with it.
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