This recipe will remind Russians, of course, of well-known cabbage rolls. But minced meat with cereals wrapped in cabbage leaves is only one part of the dish.
Cooking lamb cabbage sarma
Cooking time: 2 hours
Amount: 6-8 servings
Ingredients:
- 1 kg lamb meat on the bone
- 3 bulbs
- 1 large cabbage
For stuffing:
- 500g lamb mince
- 250g rice
- 250 g bulgur
- 2-3 onions
- 5 garlic cloves
- 1 small bunch each of fresh thyme and mint
- 1 tbsp l. s alt
- 1 tsp each red and black ground pepper
- 200 ml vegetable oil
- 100g tomato paste
For stewing:
- 2-3 stalks of celery
- 1 carrot (sliced lengthwise)
- 3-4 garlic cloves
- 4-5 sprigs of parsley
For submission:
- chopped greens,
- cherry tomatoes,
- hot pepper pods
Cooking:
- For the filling: finely chop half the onion, garlic, thyme leaves, chopped mint, mix with cereals and minced lamb.
- Prepare the cabbage leaves: strip the head of cabbage, making sure the leaves are intact.
- Boil water in a wide saucepan, reduce heat and place 2-3 cabbage leaves in boiling water. Pressing them with a false one, cook until soft. Transfer to a kitchen towel.
- Similarly, boil as many leaves as you need to wrap the stuffing.
Prepare the meat:
- Cut the onion into rings, the meat on the bone (cut into large pieces, but do not grind) fry with the onion in a large thick-walled pan until browning.
- Then add 3 liters of water, bring to a boil and simmer for about 30 minutes.
Prepare sarma (minced meat wrapped in cabbage leaves): place 2 tbsp. l. stuffing and wrap like cabbage rolls.
Stewing:
- In the bottom of a separate large stewing pot, put the celery stalks, parsley sprigs, crushed garlic cloves, then add a layer of sarma, a layer of boiled meat on the bone. Repeat layers until all prepared foods are in the pot.
- Carefully pour in the broth remaining after boiling the meat. Put the pot on the fire, bring to a boil, lower the heat and simmer for about 1 hour.
To serve, turn the contents of the pan with sarma onto a large dish with sides, first carefully draining the hot sauce from the stew into a separate container. Pour this sauce over the sarma and serve hot with herbs, hot peppers, cherry tomatoes and thick yogurt.