SBS's Barbecue rack of lamb
Greg's cooking home page
This recipe comes from the SBS web site, but it's so badly formatted there that I find it painful to read, and the printed version is even worse. This version mainly fixes the formatting.
BRANKA’S SARMA (Cabbage Rolls)
Branka Roncevic

INGREDIENTS

500g minced beef topside
500g minced pork neck
250g arborio rice
2 eggs, beaten
250g speck, finely chopped
cup vegetable oil
4 eschallots
3 garlic cloves, mashed
2 tbsp sweet paprika sweet
cup chives, chopped
cup parsley, chopped
1 vegetable stock cube, crumbled
1 tsp ground pepper
1 tsp mustard powder
20 pickled cabbage leaves (if too large, cut in half with scissors)

DIRECTIONS

1. Heat oil in a small frying pan and fry the speck, then add garlic and finally stir through the paprika.
2. Remove from the heat. Cool and add to mince with crumbled stock cube, mustard powder, salt and pepper. Stir in beaten eggs, parsley and rice. Mix well with your hands to combine all the ingredients.
3. Lay the cabbage leaves on a board and add 3 tablespoons of the mixture at a time and shape into a sausage shape. Roll up, tucking each end of the cabbage back into the package.
4. Continue until all the mix is used.

Tip: Pre-prepare the stock

Stock
kg chicken wings
250g beef oxtail
1 piece dried pork rib from deli
2 stalks celery, chopped roughly
2 carrots, chopped
1 vegetable stock cube
Salt and pepper

1. Place all ingredients in a large stock pot. Cover with water, bring to boil and simmer for 1 hour. Cool before using, skimming the surface of fat if necessary.

To cook Sarma:

INGREDIENTS
200g sauerkraut
kg speck, cut into 3cm x 5cm lengths
cup vegetable oil
2 cloves garlic, crushed
2 eschallots, diced
2 tsp mustard powder
2 tbsp plain flour
1 - 2 vegetable stock cubes
1 tbsp sweet paprika

DIRECTIONS

1. Using a large heavy based pot, add the sauerkraut so it makes a protective layer on the bottom. Gently place the sarma, tucking in the speck between each roll. There will be 2 to 3 layers in the pot.
2. Pour over the cooled prepared stock, bring gently to the boil and simmer for 1 hours.
3. One hour into the cooking, heat a frying pan with some vegetable oil, and add the garlic, eschallots, mustard powder, flour, stock cube and last of all paprika. Make a thick paste then add a small amount of stock to make a smooth liquid.
4. Pour thickening mixture back into the sarma and mix through.
5. Cook for a further 30 minutes and serve with mashed potato.


2002-2006 Special Broadcasting Service
SBS recipe index Greg's recipe index Greg's home page Greg's diary Greg's photos

Valid XHTML 1.0!

$Id: sarma.php,v 1.2 2008/01/21 07:28:40 grog Exp $