This traditional Serbian recipe for pickled cabbage stuffed with a mixture of minced meat, rice and spices, bursting with delicious flavor.
1 large head cabbage
-2.8 0z/800 g minced pork
-7 oz/200 g minced beef
-3 cloves of garlic
-1 teaspoon sweet peppers
-5.3 oz/150 g rice
-3.5 oz/100 g bacon
-50 g flour
-1.76 oz/1 egg
Salt and pepper
Mixed meat rolled up nicely, to wish list to see the joy. (recite softly while selecting a guitar beside a warm fireplace on Christmas Eve)
Nakos onion and put it to simmer, and during this time chop garlic. Spice meat with salt and pepper and add the washed rice. Add bacon, red pepper, egg and a pinch of parsley. Garlic briefly fry the onion so to let the smell. Stir the mixture to spices permeate.
Add the fried onions and garlic. Pancetta is not mandatory, but a specialsmell food. Separate the cabbage leaf that fills with stuffing. The rest of cabbage, cut into thin strips which will serve as a base for stuffed cabbage.
If the cabbage very acidic, the leaf is washed under water. At the bottom of the pan, put the chopped cabbage part of the charm is not received by the bottom. Sarma wrap the ends pushedto never fall apart.
Lay them in a cooking pot, and the rest of the cabbage, put through them.Add dried meat and red pepper and Pour water to cover the cabbage rolls. Lid on pot when cabbage boil, reduce heat and cook for another app. 2 to 2.5 hours. When the cabbage rolls over, we do roux. In a separate pan to the hot oil, add the flour mixconstantly to prevent burning, then add the red pepper and fry briefly.
Add cold water and tomato puree to taste and cook for a few seconds, then pour over cabbage rolls roux and waiting to boil all together for another 10-15 minutes. The dish is ready to serve.