2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Instead of minced meat, you can use chicken to fill the cabbage. As an option for packing chicken, you can use Chinese cabbage instead of the usual, or replace it with red cabbage for a more original one.
Ingredients: 1 cabbage or 1 large Chinese cabbage, 3 carrots, 3 onions, 3 garlic cloves, one large chicken, 200 grams of lightly cooked rice, 1 egg, salt and pepper to taste, 1 tablespoon tomato paste.
Finely chop the onion, grate the carrots on a large grater. In a large saucepan with a thick bottom over medium heat, heat 2 tablespoons of oil. Fry onions and carrots for 8 minutes, stirring.
Separate half of the mixture, and add the tomato puree to the rest of the mixture in the bowl and fry for another two minutes. The hob switches off. Cabbage - ordinary or Chinese - is torn into leaves. All the leaves are placed in a deep pan and flooded with boiling water.
The chicken is deboned and the meat is minced. Add the rice, the separated part of the fried onions and carrots, the egg, the salt and the black pepper. Stir and the cabbage leaves are filled with this stuffing. Put in a saucepan with onions and carrots, to which is added coarsely chopped garlic. Add enough water to cover the sarma. Bring to the boil, reduce to low heat and simmer for half an hour under a lid.
Sarmi can be made without meat. For the filling you need: 1 cup old beans, half a cup of rice, 1 carrot, 1 onion, 1 egg, black pepper, 3 bay leaves, 30 grams of butter, salt to taste.
The beans are boiled until they soften almost completely - about half an hour, the first water is poured. The beans are then drained, cooled and ground with a blender or meat grinder. Add the finely chopped onion and coarsely grated carrots. Add the raw rice, egg, salt and pepper.
Cabbage leaves pre-scalded with boiling water are filled with this stuffing. The finished sarma is lightly fried in a pan in hot oil. Arrange in a large saucepan and pour hot water. Add the butter and bay leaves. Stew under a lid for half an hour.
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