Traditional recipes

Sarmalute in vine leaves

Sarmalute in vine leaves

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We start by preparing the beef leaves:

we choose the leaves, we wash them and we cut their tails. we put a pot of water on the fire, we put salt and when it boils we put 10 leaves and we turn them on both sides then we take them out immediately and we put them in a strainer to cool.

Chop the cabbage and rub it with salt.

Mix the minced meat with the rice, the onion given on the small grater, the grated potato (also on the small grater) and squeezed, salt, pepper and a few tablespoons of broth (as much as you want to color, I put in the eyes).

We take a beef leaf and put meat on it, then we roll and close it at the ends, we do this with each one until we finish the meat.

Take a pot (with a thick bottom) and cover it on the bottom with chopped cabbage, then put 2 tablespoons of broth, thyme (and a smoked shank if you have it) and place the stuffed cabbage in a circle, cover with another chopped cabbage, add 2-3 more tablespoons of broth, thyme and cover with water.

Bring to a simmer for 1 hour and 1 / 2-2 hours (try for safety), turning the pot from time to time so that it does not stick.

Serve with sour cream.


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