Sarma





Cabbage rolls
 with sauerkraut
It is necessary to
 :

500 g pork
250 g of beef
200 g of dry pork ribs
150 g bacon
150 g of 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




Preparation:

With minor head sauerkraut to remove one sheetwith a knife cut thickerribs with them and wash them well in cold water.

Meat cleaned of veins and grindIn a saucepan put 100g of fat, mincedmeat and chopped onions and fry a littleAdd rice, a bit of ground pepper,egg and salt to taste and stir all together.
In the larger pot arranged on the bottom few leaves of cabbageTaken, one by one, the cabbageput on each one spoonful of meat filling and howlleaves the small solid cylindersTuck the ends of the cabbage wellthatwould not be stuffing Falls Out of cooking time. Sarma arrange it in a pan,one beside the otherin a few linesDried meat and bacon washed in hot watercut into pieces and place it between the lines sarmiAdd 5-6peppercorns and bay leaf 2 sheetsPour over cabbage rolls with cold waterand cook over low heat for about 3-4 hours. In a pan make a roux of 50g of fatflour and a teaspoon of cayenne pepperpour over cabbage rolls with it, cover the pan and leave to boil for about half an hour.

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