Sarmis from Stanimag

Directions

1. The ingredients (ground meat, rice, and spices) are well combined. ≈ 3 min
2. The fermented cabbage is cut into thin strips after being pre-cleaned of its tough strands. ≈ 3 min
3. Next, take a portion of the forcemeat equivalent to a tablespoon and wrap it in a strip of fermented cabbage. ≈ 3 min
4. We continued in this manner until the joke ran its course. ≈ 3 min
5. We start by placing the cabbage leaves at the bottom of the pot, then we put a grate on top, and finally we add the filled cabbage rolls. ⏱ ≈ 10 min
6. Next, the dish is covered with cabbage leaves, and hot water is added – the water must be boiling when you pour the Sarm. ⏱ ≈ 10 min
7. The water-to-rice ratio should be 3:1. ≈ 3 min
8. We cover the sarms with a plate. ≈ 3 min
9. Once cooked, they are left to simmer over low heat for about 3 hours, until all the water has evaporated, while ensuring they don’t burn. ⏱ 3 hr
10. I acknowledge that it’s a fairly lengthy process, but the result is perfect, especially when combined with the red wine (mahrud d’Asenovgrad). ≈ 3 min
11. And for those who enjoy meat, I’ll share another culinary tip. ≈ 3 min
12. You can also add a few slices of bacon, Bayonne ham, or pancetta between the layers of meat. ≈ 3 min
13. The meat becomes incredibly tender, and the sausages are even more delicious. ≈ 3 min
14. And one last thing: the meatballs are arranged in several layers (3 to 4), with a little cumin, black pepper, and a pinch of chili pepper between each layer. ≈ 3 min