2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The brightest holidays of the year are Christmas. These are holidays that bring the family together at the festive table. The thrill of a house full of loved ones around us in front of the burning fireplace, Christmas decorations, the exchange of gifts is an unforgettable moment in these bright days.
Of course, last but not least is the full table, gathering young and old. The menu for the Christmas and New Year holidays is quite varied, but there is no table without the favorite sarma of all generations.
Ways to preparation of cabbage sarma are quite diverse both in the filling and their base. For a start, we will start with some real and blissful sarmas.
Wolf sarmi
Required products:
Cabbage leaves
Small steaks
Marinated mushrooms
Optional spices
Method of preparation:
Measures are not intentionally specified because each cabbage is a different size. To prepare the sarma, you need to form large leaves, which will wrap the steaks and mushrooms. We cut small steaks, season them with spices. Put them in the cabbage leaf, add a few mushrooms and wrap well. Arrange the sarma in a saucepan, on the bottom of which we put a plate that is upside down, pour cabbage juice. Place a plate on the sarma and cook until done.
Cabbage sauerkraut with minced meat
Necessary products:
Sauerkraut - 1 pc.
Meat - 500 g colorful
Through - 1 pc.
Rice - 1 tsp.
Savory
Paprika
Pepper
Method of preparation:
For to make these favorite sarmas, we form leaves from our cabbage. Finely chop the meat. Fry it in a little fat. Then add sliced leeks, dry spices and rice. Cook for 6-7 minutes. Remove from the heat and allow to cool slightly. Then we put part of the stuffing in each sheet we wrap the strings. Arrange in a saucepan, place a plate, pour cabbage juice and cook over low heat until done.
Lean vine sarmi
Photo: Albena Assenova
Necessary products:
Vine leaves
Carrots
Through
Rice
Optional spices
Start of preparation:
Heat fat in a pan, add finely chopped leeks and grated carrots, stew them. Add the rice and spices. Cook until the rice is translucent. Remove from the heat and allow to cool. Put part of the stuffing in the vine leaves, shrink well and arrange in a saucepan. Pour water over them and cook over low heat until ready.
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