- 200 ml Sunflower oil
- 170 g Onions
- 200 g Carrots
- 500 g Rice
- 500 ml warm Water
- 100 g Mushrooms
- 1 tsp Savory
- 1 tsp Black pepper
- 1 tsp Red pepper
- 2.250 kg Pickled cabbage
- 3 Bay leaves
- 400 g fillet Pork
- 700 g dry Sausagepork and beef
- 900 g Chicken
- 1 tbs Black pepper
- 100 g Bacon
- 100 ml Pickled cabbage sauce
Richness of meat, soft rice filling, salty and sour from the pickled cabbage. Slowly cooked for the festive hours. Let’s give a warm welcome to the New Year with kapama! Soo Tasty with Soo Foodies!
- Leave rice aside for 15 minutes after being cooked. It will absorb the water completely and become softer
- Use cabbage leaves for top and sidelong the clay pot to prevent burning the meat and sarmas inside
- Remove the thick part of the stem to have tender and tight rolls
- Look at the Zelevi sarmi recipe for a detailed description on how to roll the sarmas
- If the cabbage leaves are too salty, soak them in water in advance
- If the cabbage you use is not salty, add some salt in the vessel
- Always put gyuvetch (clay pot) in cold oven
- You may put different kind of meat, as per your taste
Wash and cut the fresh vegetables into cubes. Heat 130 ml of the sunflower oil in a pan and add the chopped onions and carrots. Fry for 2-3 minutes. Add the rice and mushrooms. Fry for another 2-3 minutes with a constant stir. Pour warm water and let it boil.
Process the pickled cabbage – separate about 20 leaves and chop the other quantity, around 900 g. Start arranging the gyuvetch vessel (clay pot). Cover with chopped cabbage its bottom. Put bay leaves and pork fillet and the dry sausages. Flavor with black pepper. Finish with chicken breasts and legs steaks and bacon. Flavor with black pepper again.
About 1 kg (14-15 leaves) of pickled cabbage to envelope the sarmas is needed. One sarma holds around 2-3 table spoons of rice filling and is depending on the size of the cabbage leaf. Look at the Zelevi sarmi recipe for a detailed description on how to roll the sarmas. Place the sarmas over the meat and pour the pickled cabbage sauce. Grease with 40 ml sunflower oil. Cover with cabbage leaves (5-6 leaves, around 350 g) on top and sidelong. They will prevent sarmas and meat to burn from the heat. Put in a cold oven and bake for 2 hours at 200 C.