Sarma

Ingredients

Quantities for 8 servings.

• 1.5 kg Whole soured cabbage
• 700 g Minced pork
• 300 g Minced beef
• 120 g Rice
• 3 piece Onions
• 500 g Smoked ribs
• 150 g Smoked pork fat
• 2 tbsp Sweet paprika
• 2 tbsp Tomato paste
• 2 tbsp Flour
• 3 piece Bay leaves
• 60 ml Vegetable oil
• to taste Salt and pepper

Method

1. Take the cabbage apart into leaves, rinse off the excess brine and pare down the thick ribs.
2. Fry the chopped onion in oil until soft and let it cool.
3. Mix both minces with the raw rice, the onion, a spoon of paprika, salt and pepper.
4. Roll the filling in the leaves into tight parcels, tucking the ends in.
5. Line the bottom of the pot with shredded cabbage trimmings and half the ribs.
6. Pack the sarma in layers with ribs and pork fat between them, and add water level with the top layer.
7. Stew two and a half hours on a low heat, adding a roux of flour, paprika and tomato paste at the end.