Products:
- 1 sauerkraut
- 1 onion, chopped
- 1 carrot
- 400 g ground beef
- 1/3 cup rice
- 3-4 tablespoons tomato paste
- 3-4 tablespoons soy sauce
- oil
- s alt to taste
- melange of spices to taste – black pepper, red pepper, ginger, savory
- bay leaf
- 2-3 sprigs of fresh parsley
- beef stock cube
Preparation:
The cabbage leaves are carefully separated. Finely chop the onion and carrot.The minced meat is mixed with a little water and the spices. Heat the oil in a pan. Fry the onion and carrots together with the minced meat. Add the stock cube, puree and soy sauce. Stir constantly. Wash the rice and add it to the vegetables to fry. Remove it after a few minutes.
Wrap the stuffing in the sarmi. Arrange them in a deep dish, pressing them down with a plate at the end. Pour enough s alted water to completely cover the sarmi. Simmer over low heat until tender or about 60 minutes.
See also:
