Christmas and New Year's 'Banitsa' or Different Sarmi
5.0 (1)
Ingredients
- check_circleSauerkraut
- check_circle minced meat (preferably a mix of beef and pork belly)
- check_circle leeks
- check_circle equal parts rice and coarse bulgur
- check_circle 1-2 cloves of garlic
- check_circle black and red pepper
- check_circle bay leaf
- check_circle fenugreek
- check_circle thyme
- check_circle butter
- check_circle smoked bacon or fried pork fat
Preparation
- Select the largest cabbage leaves and remove the tough parts. If they are too hard, briefly dip them in boiling water.
- Sauté a generous amount of leeks, then add the minced meat and stir until it crumbles.
- Wash the rice several times and add it to the meat mixture along with spices, crushed garlic, and bulgur.
- Place 1-2 tablespoons of the filling and 1-2 pieces of bacon in each leaf, roll them up tightly.
- Arrange them in a baking dish and add broken bay leaves. Brush with a mixture of butter and hot red pepper and pour equal parts water and cabbage juice.
- Cover with foil and bake in a preheated oven at 200 degrees Celsius. After 15 minutes, reduce to 170 degrees and bake until done (about 1.5 hours), then remove the foil and bake for a nice crust.
schedule
31/12/21