Starinska posna sarma
Ingredients:
Preparation:
The oil fry the chopped onions and leeks, add the washed rice and fry at medium temperature until rice gets glassy sjaj.Dodamo salt, black pepper, fresh ground pepper and chili pepper tucana {who does not like spicy sweet} can. At the bottom of the container in which CCEM furnace cabbage put a little oil, I put on the bottom of the central part finely chopped cabbage and through him sarmice.Bolje less often when they are less so yes I cut the leaves into smaller pieces and place one level tablespoon fila.Na stuffed put 2- 3 bay leaves and over sarmica put the whole cabbage leaves stuffed so remain juicier .Prelivamo hot water {about 2 fingers above sarme}, little pouljamo, cover the container lid and put in the oven at 180c about 3.5 to 4 časa.Rešetka in the oven is set lower than the middle. Tip: hanging onion and leek {if} cabbage rolls with meat to be tastier, it is good that the frying pan visa ŠERPICA {} so as not to Kipi {I am today ready in earthenware because has a special taste} if meatless do not skimp on the oil and the longer it burns better, normal temperature should be strong but moderate "to crunch on silently," we say in Macedonia. When you take away the leaves, cabbage rolls are juicy and not overdone and when you remove the stuffed no liquid at all, just a little oil {this can be checked at one end of the container if you are not sure whether it is ready} Serving It can be a hot and cold since the drug without mesa.Najveći these stuffed a piece of warm bread-lepinjice.DOBAR APETIT !!!
- 1 head cabbage
- 4 heads onion
- 2 leeks waist
- 3 small cups of rice
- 1 tablespoon cayenne pepper petite
- 1 tablespoon coarse hot or sweet peppers
- so,
- pepper,
- bay leaf
- oil
Preparation:
The oil fry the chopped onions and leeks, add the washed rice and fry at medium temperature until rice gets glassy sjaj.Dodamo salt, black pepper, fresh ground pepper and chili pepper tucana {who does not like spicy sweet} can. At the bottom of the container in which CCEM furnace cabbage put a little oil, I put on the bottom of the central part finely chopped cabbage and through him sarmice.Bolje less often when they are less so yes I cut the leaves into smaller pieces and place one level tablespoon fila.Na stuffed put 2- 3 bay leaves and over sarmica put the whole cabbage leaves stuffed so remain juicier .Prelivamo hot water {about 2 fingers above sarme}, little pouljamo, cover the container lid and put in the oven at 180c about 3.5 to 4 časa.Rešetka in the oven is set lower than the middle. Tip: hanging onion and leek {if} cabbage rolls with meat to be tastier, it is good that the frying pan visa ŠERPICA {} so as not to Kipi {I am today ready in earthenware because has a special taste} if meatless do not skimp on the oil and the longer it burns better, normal temperature should be strong but moderate "to crunch on silently," we say in Macedonia. When you take away the leaves, cabbage rolls are juicy and not overdone and when you remove the stuffed no liquid at all, just a little oil {this can be checked at one end of the container if you are not sure whether it is ready} Serving It can be a hot and cold since the drug without mesa.Najveći these stuffed a piece of warm bread-lepinjice.DOBAR APETIT !!!
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