Sarma

Sarma

Ingredients

• 500g pork & 500g veal mince

• 1 onion, 2 cloves garlic

• 1 egg

• 1 jar Sarma Cabbage (Marco Polo brand)

• plain flour

• 1 bacon slice

• 4 handfuls of rice

• Tomato paste

• Salt, pepper, paprika, parsley

Cooking instruction

1. Mix mince, ½ onion, garlic, chopped parsley, diced bacon, egg, salt, pepper, paprika in a bowl.

2. Wash 4 handfuls of rice under water and add to bowl mixture.

3. Rinse sarma cabbage under water.

4. In a big pot add 2 tablespoons of oil, ½ onion & 1 wooded spoon plain flour. Heat and brown.

5. Add 2 big spoons of tomato paste and 2 to 3 cups of water. The aim is to fill a ¼ of the pot.

6. Add a bacon piece to the pot. This will give the sauce flavour.

7. Roll a generous portion of mixture in each cabbage leaf, and fold leaf over tucking it in at the top. Trim excess leaf as required and chop and add to pot for flavour.

8. Add the stuffed cabbages to the pot, try and have the water level just covering the tops of the cabbage.

9. Cover pot with lid and cook on low heat for 45 mins to 1 hour.