Sinjski Arambašići (Traditional)

Sastojci

• Beef, ground500g
• Pork, ground500g
• Sour cabbage leaves1 large head
• Onion, finely chopped2 medium
• Garlic, minced3 cloves
• Rice, uncooked100g
• Smoked bacon, diced100g
• Tomato paste2 tbsp
• Sweet paprika2 tbsp
• Hot paprika1 tsp
• Saltto taste
• Black pepperto taste
• Wateras needed
• Bay leaf2

Koraci

1. 1

   Rinse the sour cabbage leaves and carefully separate them, removing the thick central rib. Blanch the leaves briefly in hot water if they are too tough.

2. 2

   In a large bowl, combine the ground beef, ground pork, finely chopped onion, minced garlic, uncooked rice, diced smoked bacon, salt, and pepper. Mix thoroughly.

3. 3

   Place a portion of the meat mixture onto each cabbage leaf and roll it up tightly, tucking in the sides to form a neat parcel.

4. 4

   In a large pot or Dutch oven, layer some of the reserved smaller cabbage leaves or chopped cabbage at the bottom to prevent sticking.

5. 5

   Arrange the rolled arambašići tightly in the pot. Add bay leaves.

6. 6

   In a separate bowl, whisk together the tomato paste, sweet paprika, and hot paprika with a little water to form a sauce.

7. 7

   Pour the paprika sauce over the arambašići. Add enough water to almost cover the parcels.

8. 8

   Bring to a boil, then reduce heat to low, cover, and simmer for at least 2.5 to 3 hours, or until the meat is tender and the cabbage is soft. Add more water if needed during cooking.

9. 9

   Adjust seasoning with salt and pepper before serving.