Čini mi se da su ove sarmice nepravedno zaboravljene... Jesu drugačije, ali vrlo ukusne!
Sitno iseckati jednu glavicu crnog luka srednje veličine i propržiti je na malo ulja, malo posoliti. Kada postane staklast, dodati oko 300-400g mlevenog mesa (juneće, svinjsko, mešano, može čak i pileće, ćureće), propržiti. Na kraju posoliti, pobiberiti, dodati malo aleve paprike da se zarumeni, 3-4 kašike pirinča - promešati. Jaje može da se doda u masu, ali ne mora.
Listove manje glavice mladog kupusa pažljivo odvojiti i kratko blanširati u kipućoj vodi, samo da smekšaju. Manji listovi, manje sarmice - lepše "na oko". Umesto mladog kupusa može da se upotrebi i kineski kupus ili kelj - ko voli. Kada su lisovi izblanširani, prohlađeni i oceđeni, prvo nožem istanjiti srednji čvrsti deo lista (žila). Na širi kraj lista staviti 1-2 kašike fila od mesa (količina zavisi od veličine lista) i srolati sarmu onako kako ste naučili. Svako ima neku svoju "najbolju" tehniku. Na primer ovako - preko fila prvo preklopiti levu i desnu stranu lista, a onda čvrsto uvijati do kraja lista. Kada je sarmica srolana, palcem i kažiprstom još malo nabiti krajeve sarme. Ređati ih u podmazanu posudu za pečenje, čije je dno obloženo sa par listova kupusa, da ne zagori. Najlepše je kada je sarma poređana u jedan red, gusto zbijena, pa ako se pravi malo veća količina onda bolje uzeti posudu šireg prečnika nego ređati u više redova (mada može i tako).
Složenu sarmu zaliti sokom od paradajza ili pireom od paradajza koji je razmućen u vodi. Količina tečnosti treba da bude do oko 2/3 sloja sarme. Za ovu količinu to je oko 500ml-750ml soka od paradajza (ili toliko vode + 3 kašike pirea od paradajza). Posudu čvrsto poklopiti aluminijumskom folijom (ili poklopcem) i peći poklopljenu, na 180 ૦C 45min do 1h, posle skinuti foliju i ostaviti da se fino ukrčka i zapeče odozgo.
Sastojci: 300-400g mlevenog mesa po izboru, manja glavica mladog kupusa, so, biber, aleva paprika, 1 glavica crnog lukac, 3-4 kašike pirinča, 1 jaje (opciono), oko 500ml soka od paradajza ili 3 kašike pirea od paradajza.
Stuffed cabbage rolls
These rolls are unfairly forgotten in comparison with the sauerkraut version… They are different but also very tasty!
Finely chop one medium-sized onion and fry in some oil, add a pinch of salt. When it soft add 300-400g of minced meat (beef, pork, mixed, maybe even chicken, turkey), fry. Finally, add salt and pepper, ground paprika just to add a nice reddish color, 3-4 tablespoons of rice - mix to combine. An egg can be added too, but it is optional.
Carefully separate the leaves of small to medium fresh cabbage, blanch them in boiling water, just to soften - to be rolled easily. Smaller leaves, smaller rolls - more "eye-catching". As an alternative Chinese cabbage or kale can be used - if you like the taste. When the leaves are blanched, cooled and drained, first thin the middle part of the leaf (midrib) with a knife. At the wide end of the leaf put 1-2 tablespoons of meat filling (the amount depends on the size of the leaf) and roll it using any technique. For example - first fold the left and right sides of the leaf over the filling, and then roll tightly from the bottom part to the top of the leaf. When the roll is done, press the ends with thumb and forefinger to tighten. Take a baking dish of appropriate size, grease it with some oil and cover the bottom completely with a layer of cabbage leaves - to prevent from burning. Arrange the rolls tightly to form one layer. If you make larger quantity, then it is better to use wider baking dish than to form several layers (although it can be done that way).
Pour tomato juice or tomato puree mixed with water over the rolls. The amount of liquid should be up to about 2/3 of the rolls layer. For smaller baking dish it is about 500ml - 750ml tomato juice (or 500-750ml water + 3 tablespoons tomato puree). Cover the dish tightly with aluminum foil (or lid) and bake covered, at 180 ૦C for about 45 min to 1 hour, then remove the foil and leave it to cook until the liquid become thick and soft, and the rolls are nicely browned on top.
Ingredients: 300-400g minced meat of your choice, a small head of cabbage, salt, pepper, ground paprika, 1 medium sized onion, 3-4 tablespoons rice, 1 egg (optionally), about 500ml tomato juice or 3 tablespoons tomato puree.
