2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Stuffed sarma can differ both in its filling and in what it is wrapped. The most common sauerkraut is from sauerkraut or fresh cabbage. It is characteristic of fresh cabbage that it must first be blanched in salted water to soften it.
Sarms wrapped in dock and vine leaves are also popular, but the main difference between all types of sarmas is their stuffing. Here are five options for fillings to diversify your menu, not describing the standard stuffing of minced meat and rice, which every good housewife has already tried.
Sarmi with rice and beans
The beans are boiled, drained and the stewed rice with a little onion and carrot is added to it. This mixture is poured with water and boiled on the stove until the rice begins to soften.
Then add to it whatever spices you want, but best salt, pepper and mint and fill the cabbage with this mixture. The filling is most suitable for sauerkraut.
Sarmi with rice, olives and raisins
Stew the rice with a little finely grated onion and add 1 peeled and grated tomato. Add a little water and as soon as the rice swells, add a few sliced pitted olives, whatever spices and a few raisins you want. Spices such as salt, pepper, oregano and basil go best with this recipe.
Sarmi with trifles
The trifles are cut into small pieces and stewed. Rice, green onions and a few spinach sprigs are added to them. Fry everything, add salt and pepper to taste, a little water and stew until the rice softens. The filling is best suited for vine leaves.
Sarmi with fish fillets
Season the fillets with salt and pepper, sprinkle with garlic powder and a little lemon juice. They are cut into cubes or strips and placed in vine leaves or dock leaves. The sarma prepared in this way is placed in a greased pan and baked in the oven for about 20-30 minutes.
Sarmi with cheese and grapes
Finely chop a little green onion and put to stew. To it add a few grains of red grapes without seeds, about 150 g of grated cheese, a little lemon juice and black pepper. This stuffing is intended for vine sarma, which need only about 5 minutes to boil under a lid and can be served both hot and cold.
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