2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The use of cabbage and vine leaves for the preparation of stuffed sarma is typical of European and Asian cuisine.
If you have space in the freezer or refrigerator compartment and use sauerkraut, one by one the leaves are cut from the stem and cleaned of their thickened part. They are allowed to drain from the water, after which they are easiest to stack on top of each other and put in a plastic or other bag. Frozen in this easy way, they retain their flavor and remain intact until use.
If you want to store them in a jar, we suggest you prepare them with the filling you want and boil them for direct consumption. Prepared sarma can be frozen or arranged in a jar or other suitable container that allows heat treatment and sterilized for 10 minutes.
In the case of vine leaves, the preparation for canning is similar. Here it is important that the selection of young and fragile leaves takes place before the vine is treated with preparations - usually in the months of April to June. The leaves are again washed, dried and arranged. They are placed in a container or envelope of your choice, after which they are frozen. If you want to prepare them with the filling, boil and seal again in a jar for 10 minutes.
Instead of welding them in a jar, freezing is a far faster and more convenient option. Frozen vine leaves thaw in minutes on their own.
A classic option for storing vine leaves is to put them in a jar, as the leaves are pre-tied in rolls of about 10 pcs. Put 1 incomplete teaspoon of salt in the jars, add water and boil again for 10 minutes.
You can also weld the jars without adding water - just close the leaf rolls tightly with caps and sterilize.
After being washed and dried well, the vine leaves can be placed on top of each other and salt sprinkled between them. Place in a suitable container with a lid or cover with a towel and leave in a cool, dark place. Thus, they can be stored for several months.
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Vine Sarma - Tasty And Useful
Sarma is one of the most delicious dishes that requires skill, whether prepared with olive oil, meat or minced meat. Different types of sarma are prepared in different and specific ways. In different regions of the Balkans, sarma is prepared from the leaves of different types of plants - mulberry leaves, cherry leaves, bean leaves, walnut leaves, green beets, cabbage leaves, quince leaves.
Canning And Storage Of Fresh Cabbage
Cabbage is a leafy vegetable that is a popular ingredient in soups, stews, stews and salads. Cabbage varieties are categorized mainly by shape and season, although in some parts of the country they can be grown year-round. A cabbage can weigh anywhere from 1 to 6 kilograms.
Preservation Of Vine Leaves
If you want to enjoy the taste of vine leaves all winter and use them for delicious and fresh dishes, preserve them in the way you want. There are several methods for preserving vine leaves. Vine leaves can be preserved by salting. For this purpose, fresh elastic leaves are washed very well.
Three Recipes For Sarma In Dock Leaves
When we talk about sarmi , most of us imagine cabbage sauerkraut, which we like to eat in winter and which are made with sauerkraut. However, they are no less delicious the sarmis in the leaves of the dock which can be prepared at any time and which would be enjoyed by anyone.
Three Recipes For Sarma In Vine Leaves
Whether made from fresh, frozen or canned leaves, vine sarma can always be delicious and fragrant. That is why it is good to know different recipes for their preparation: Lean vine greens Necessary products: 4 onions, 250 g rice, 4 tomatoes, 155 g oil, 600 g yogurt, a few sprigs of parsley, salt and pepper to taste, vine leaves (about 50 in number).
