Sarma - Bosnian cabbage roll

Name: Sarma - Bosnian cabbage roll
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 Head white cabbage; 7-10 Tbsp Salt; 1 Bread rolls from the previous day or older; 2 Onions; 1 Garlic clove; 500 g mixed minced meat; 1 egg (size M); 50 g Long grain rice; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 10 Stem(s) Thyme; 2 TABLESPOONS Sunflower oil; 1 package (500 ml) strained tomato; 250 ml Vegetable broth; 1 pinch Sugar; 7-10 Tbsp Kitchen yarn

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 Head white cabbage
7-10 Tbsp Salt
1 Bread rolls from the previous day or older
2 Onions
1 Garlic clove
500 g mixed minced meat
1 egg (size M)
50 g Long grain rice
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
10 Stem(s) Thyme
2 TABLESPOONS Sunflower oil
1 package (500 ml) strained tomato
250 ml Vegetable broth
1 pinch Sugar
7-10 Tbsp Kitchen yarn

Directions

1
Clean the cabbage, carefully remove 12 leaves from the head and cook in boiling salted water in portions for about 3 minutes. Use the remaining cabbage for other purposes. Soak the rolls in cold water. Peel and finely dice 1 onion and garlic. Squeeze the bread roll well. Knead minced meat, onion, garlic, bread roll, egg and rice. Season with salt, pepper and paprika
2
Fill cabbage leaves with minced meat mass, roll up and tie with kitchen twine. Peel and chop the remaining onion. Wash thyme, shake dry, remove leaves from the stalks except for a little garnish. Heat oil in a large pan. Sauté the onion for about 4 minutes.
3
Deglaze with tomatoes and stock, bring to the boil, season with salt, pepper, sugar and thyme, except for something to sprinkle. Add the roulades to the sauce and cook in the closed pan for about 45 minutes. Arrange roulades and sauce. Sprinkle with thyme and garnish. Serve with bread and sour cream