Sarmi with Smoked Meat and Sour Cabbage
85% автентично · Balkan
A richer variation of sarmi, incorporating smoked meats like ribs or bacon for a deeper, smoky flavor profile, cooked with sour cabbage.
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Съставки
- Sour cabbage leaves12-15 large
- Ground pork250g
- Ground beef150g
- Rice80g
- Onion1 medium
- Smoked pork ribs or bacon200g
- Paprika1 tbsp
- Black pepper1 tsp
- Saltto taste
- Vegetable oil1 tbsp
- Wateras needed
- Bay leaf1
Стъпки
- 1
Finely chop the onion and sauté in vegetable oil until softened.
- 2
In a bowl, combine ground pork, ground beef, rinsed rice, sautéed onion, paprika, salt, and pepper. Mix thoroughly.
- 3
Prepare the sour cabbage leaves, removing tough ribs.
- 4
Fill and roll the cabbage leaves with the meat and rice mixture.
- 5
In a heavy-bottomed pot, arrange a layer of torn cabbage leaves or ribs at the bottom. Add the smoked pork ribs or bacon pieces.
- 6
Place the prepared sarmi on top of the smoked meat, seam-side down.
- 7
Add the bay leaf. Pour in enough water to cover the sarmi and meat. Adjust salt if necessary.
- 8
Cover the pot tightly and simmer on low heat for at least 3 hours, or until the cabbage is very tender and the meat is cooked through. The smoked meat will render its flavor into the broth.
- 9
Serve hot, ensuring each portion includes sarmi and some pieces of the smoked meat.
