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手料理
  • 2013/11/09
  • 913

Sarma

レシピ
材料・調味料 (9 人分)
Sunflower oil or lard
1tbs
Onion
1
Minced meat(pork-beef mix)
1/2kg
Washed white rice
1/2cup (50g)
Vegeta spice(alternatively salt)
1tbs
Aleva paprika (red paprika powder, mild)
1tbs
Pepper
To taste
Beaten egg
1
Whole leaves sauerkraut (+spare leaves to cover)
20
Finely chopped parsley
2tbs
Smoked pork ribs or smoked pork knuckle
150g
作り方
1
Clean and chop the onion. Melt a tablespoonful of lard in a deep frying pan and add chopped onion. Fry them till translucent and add minced meat. When the meat crumbles and browns (10 min.), lower the fire and add 1/2 cup of washed rice and all the spices (Aleva paprika, pepper, Vegeta, parsley). Remove from the stove and cool slightly. Stir in the beaten egg mix well. Optional, add finely chopped garlic if you like.
2
Wash well and select the whole sauerkraut leaves, drain and take out the hard parts of the root from the middle of the leaves. In the middle of each one, place a tablespoon of meat mix and roll folding first the sides and then rolling up. Make sure to clean them well, not to roll out white being cooked.
3
Cover the bottom of the earthenware pot with spare leaves of sour cabbage. Place the smoked meat over it and the cabbage rolls on the top. Pour over hot water enough to cover and place in the preheated oven on 200C for at least 2hours. If using metal pot, do the same and cook over medium-low fire till the cabbage is softened. Traditionally it is cooked on 110C overnight.
Serve with salad, corn bread and chili peppers.
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My fave. ;)))
もぐもぐ! (6)