Help me up my cabbage roll game please! : AskCulinary
So I discovered to make Sarma (cabbage rolls) whilst I used to be touring in Serbia. And I dont imply to toot my personal horn, however they are rattling yummy. One complaint I’ve for them is that theyre a tad salty. I exploit an entire pickled cabbage head that I buy from the shop, as I dont have the time to pickle it myself. I rinse the leaves beneath heat water to get one of the crucial brine off, however theyre nonetheless a little bit too salty I to find. Is there anything else I will do about this? Also I’m going to percentage my recipe for you guys, and if in case you have any pointers or complaint, identity be satisfied to listen to it!
First I make the filling. I finely chop up some thicker lower bacon and flippantly fry it, most commonly to get one of the crucial fats out. Then I take a 50/50 mixture of flooring red meat and pork and throw it in a bowl with a cup of rice, some finely diced onion, shallots, few cloves of garlic, a cup of rice, a tiny little bit of cayenne pepper, flooring black pepper, numerous paprika and a small can of tomato paste . I then upload the bacon to the bowl and provides it a just right combine. I roll the combo within the cabbage leaves and lay them in a big pot. For the sauce I first make a roux, then upload some other can of tomato paste, and water to make sufficient sauce to hide the highest of the cabbage rolls. I’m going to throw in a bay leaf or two and after all prepare dinner it at the range for roughly five to six hours on low.