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Sarmi with Minced Meat and Sauerkraut

 

Sarmi with Minced Meat and Sauerkraut

Sarmi are round or oblong balls made of vine or cabbage leaves with filling made of minced meat and rice.
Course: Main Course
Cuisine: Bulgaria
Keyword: cabbage leaves, Pork, rice
Servings: 5

Ingredients

  • 3 tbsp oil
  • 6 spring onions, chopped
  • 1 tsp heaped paprika
  • 300 g minced veal
  • 300 g minced pork
  • 200 g rice
  • 1 tbsp freshly chopped parsley
  • 1 tbsp freshly chopped mint
  • salt
  • black pepper
  • 32 Cabbage/Vine leaves
  • 240 ml plain yogurt
  • 25 g melted butter
  • extra paprika

Instructions

  • Heat the oil in a large saucepan then add the onions and fry, stirring, for 5 minutes until softened.
  • Add the paprika, meat, rice, mint, parsley and salt, mix well then pour in enough boiling water to just cover the mixture.
  • Bring to the boil then reduce the heat and simmer for 5 minutes.
  • Place the vine leaves in a large mixing bowl and cover with boiling water.
  • Boil off any remaining liquid from the rice mixture if necessary then place one teaspoonful of the meat mixture on each vine leaf.
  • Roll the leaves up into little parcels and arrange, seam side down in a wide saucepan.
  • Gently pour 360ml/12fl.oz. of hot water over the parcels, bring to simmering point then cover and simmer on a low heat for about 30 minutes.
  • When almost ready, mix some extra paprika into the melted butter.
  • Carefully transfer the parcels to a serving dish using a slotted spoon then pour the melted butter mixture and yogurt over the top.
  • Serve immediately.

Photo credit and inspiration: cuisinebgcr.wordpress.com

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Best Dish Recipes from the Balkans | Sarmi with Minced Meat and Sauerkraut - Best Dish Recipes from the Balkans
Tweet about this on TwitterPin on PinterestShare on LinkedInShare on Google+Email this to someoneShare on FacebookShare on VkontakteShare on Odnoklassniki
Read on Mobile

Sarmi with Minced Meat and Sauerkraut

 

Sarmi with Minced Meat and Sauerkraut

Sarmi are round or oblong balls made of vine or cabbage leaves with filling made of minced meat and rice.
Course: Main Course
Cuisine: Bulgaria
Keyword: cabbage leaves, Pork, rice
Servings: 5

Ingredients

  • 3 tbsp oil
  • 6 spring onions, chopped
  • 1 tsp heaped paprika
  • 300 g minced veal
  • 300 g minced pork
  • 200 g rice
  • 1 tbsp freshly chopped parsley
  • 1 tbsp freshly chopped mint
  • salt
  • black pepper
  • 32 Cabbage/Vine leaves
  • 240 ml plain yogurt
  • 25 g melted butter
  • extra paprika

Instructions

  • Heat the oil in a large saucepan then add the onions and fry, stirring, for 5 minutes until softened.
  • Add the paprika, meat, rice, mint, parsley and salt, mix well then pour in enough boiling water to just cover the mixture.
  • Bring to the boil then reduce the heat and simmer for 5 minutes.
  • Place the vine leaves in a large mixing bowl and cover with boiling water.
  • Boil off any remaining liquid from the rice mixture if necessary then place one teaspoonful of the meat mixture on each vine leaf.
  • Roll the leaves up into little parcels and arrange, seam side down in a wide saucepan.
  • Gently pour 360ml/12fl.oz. of hot water over the parcels, bring to simmering point then cover and simmer on a low heat for about 30 minutes.
  • When almost ready, mix some extra paprika into the melted butter.
  • Carefully transfer the parcels to a serving dish using a slotted spoon then pour the melted butter mixture and yogurt over the top.
  • Serve immediately.

Photo credit and inspiration: cuisinebgcr.wordpress.com

Written by

Related Post

Pork Rind
Pork Rind
Pork rind is the culinary term for the skin of a pig. It can be

Leave a Reply