https://www.tripleclicks.com/18090888/detail?item=540135
To begin, prepare:
10 middle heads of black onion (at least kilogram)
700 gr grilled meat (who likes mixed, of course, in his taste)
100 gr of rice
big chub of sour cabbage
7 - 8 teaspoon vegets, 1 - 2 peppers of pepper, 1 flat spoon spoonfuls of pepper, 1 flat spoon of salt, 1 flat spoon of sugar, 1 spoon of garlic powder, 3 tablespoons of ground red pepper
1- 2 dcl of oil
Immediately to note, if you do not like a very heavy rainbow cabbage, you must have a little bit of leaves prior to stirring and have less saltiness, as the prepared sarma at the start is sour as there is no "cookie" in which the cabbage will be diluted.
By agreeing to the tepsia or, better yet, the earth or ceramic, which you want a container, sarma can be wrapped without having to be tightly attached. Sarmice are made smaller, they are densely compressed together.
The bow is cleaned and a small cut. The easiest and the fastest would be in a chopper. On the oil well, we bind the onion and add meat to it.
https://www.tripleclicks.com/18090888/tcsearch/category:13 During this time, rinse the rice, purify it and place it in plenty of water to stink to half, about 10 - 15 minutes.
While diced meat, gradually add the spices and a little bit more. Finally, we add to meat and rice, and all together, we eat for a while. In total, some 30 - minutes of meat are melted.
When we have prepared the mixture, the cabbage leaves, if large enough, are cut down in the middle (by the vessel) in order to have less sarms. We cut this vein so that we can wrap it more easily. Put a spoonful of some mixture into the half of the leaf and wrap, bend a little from the left, a little on the right side, and fill it in as a pancake. We do so while there are large leaves. We make them denser, so as to keep each other bent. When the big leaves (or patience) are running out, we switch to one handkerchief from one sheet. The rest of the cabbage after mixing the mixture, chop in a bowl.
Pour a little water on the charm, just to be at the bottom, maybe some 1 cm deep if we have one row stacked. Cover the container with a foil if it does not have its lid and put it in the oven at 175 ° C to cough for half an hour. After this time, we remove the sarm and increase to 200 ° C so that the liquid evaporates more and the sarma from the top turns yellow (that's about half an hour).
It would be an extremely tasty dish that we can serve with sour cream, because it gives it a great taste. Who can and does not have small children of sensitive stomachs, can free it more, it makes it even better!
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