Arambašići with Smoked Pork Belly
80% autentično · Croatian
A variation of Sinjski Arambašići incorporating diced smoked pork belly directly into the filling for an added layer of smoky, savory flavor, cooked in a rich tomato and paprika broth.
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Sastojci
- Beef, ground400g
- Pork, ground400g
- Sour cabbage leaves1 large head
- Onion, finely chopped1.5 medium
- Garlic, minced2 cloves
- Rice, uncooked75g
- Smoked pork belly, diced150g
- Tomato paste2 tbsp
- Sweet paprika2 tbsp
- Saltto taste
- Black pepperto taste
- Wateras needed
Koraci
- 1
Prepare the sour cabbage leaves as per the traditional method, removing thick ribs.
- 2
In a bowl, combine ground beef, ground pork, chopped onion, minced garlic, uncooked rice, diced smoked pork belly, salt, and pepper. Mix well.
- 3
Fill and roll the cabbage leaves with the meat and pork belly mixture to create parcels.
- 4
In a pot, combine tomato paste, sweet paprika, and enough water to create a flavorful broth. Add the arambašići parcels.
- 5
Bring to a boil, then reduce heat, cover, and simmer for approximately 2 to 2.5 hours, allowing the flavors to meld and the meat to cook thoroughly.
- 6
Check seasoning and adjust if necessary before serving.
