2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Sarmichki, whether for cabbage or vine, traditionally appear in the Bulgarian menu. Every housewife can use her imagination and fill them with whatever stuffing she wants, but in order to make them delicious, it is good to know some tricks to apply during shaping and heat treatment. Here's what it's important to know when cooking sauerkraut:
The most common are winter sauerkraut, prepared with sauerkraut. At the same time, however, nothing prevents you from preparing fragrant sauerkraut in the other seasons, which are made of fresh cabbage.
For this purpose, you only need to blanch the cabbage leaves for a few minutes in boiling salted water. If you want them to have a slightly sour taste, similar to traditional sauerkraut, you can also add a little vinegar or lemon juice to the water in which you will blanch the leaves.
Always wrap the sauerkraut you are cooking well. Their stuffing must be able to suffocate, which is why folding is extremely important.
Remember that in addition to cabbage leaves, you can also use vine leaves, dock leaves, quinoa leaves, rhubarb, red beets and any other leafy vegetables to fold the cabbage leaves. However, it is recommended that they also be pre-blanched in salted water.
When you have already made the strings, put a few sheets of what you used to wrap them on the bottom of the dish. Regardless of whether they are cabbage, vine and whatever sarmis you have decided, do not forget to cover the bottom with 2-3 rows of leaves so that the sarmas do not burn.
You can even after arranging them, cover them with leaves to make sure they will suffocate well. Be sure to cook them covered with a plate and only then fold the lid of the dish.
Sarmichki can also be baked in the oven, but keep in mind that this makes them a little drier, so it is good to bake them with some sauce, preferably tomato.
If you are preparing sarma with meat stuffing, it is good to lightly stew the meat beforehand, add rice and season the stuffing to your liking. This way you will be sure how much stuffing to put on the sarma.
Always arrange the sauerkraut close together in the dish in which you will cook them. This way, their filling will not fall out even if you have not managed to wrap them well.
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