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How to make stuffed cabbage chili con carne style

Updated on February 18, 2013

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5 stars from 1 rating of Stuffed cabbage (Sarma)

How to make stuffed cabbage chili con carne style

Winter is that time in year, when we smell of Sarma. Sarma means 'a wrapped thing' in Turkish language. There are many varieties of sarma. Usually it's the culture, religion and customs that determine the way of sarma's preparation. Sometimes sarma is rolled in cabbage leaves , and sometimes in vine leaves. Sometimes it's made from minced or diced meat or pork and sometimes from a beef.

Ingredients

  • 1 Large (really large) head of pickled cabbage
  • 2 onions, finely choped
  • 2 garlic cloves
  • 1.4 kg minced meat (mixed)
  • 0,5 kg smoked pork ribs
  • 120 g rice
  • 1 egg
  • 1 Can Red beans
  • 1 Can Sweet corn
  • pepper,
  • salt
  • a sweet pepper
  • 1 Chilli Con Carne souce mix
  • a parsley
  • a marjoram
  • 2 spoons butter
  • 2 spoonfuls flour,
  • 1 spoon of a sweet pepper
  • 1 spoon tomato paste
  • water

Instructions

  1. We slice onions and we chop up a garlic. We make a rice »half done«. Then put the rice into a cold water.
  2. We brown an onion and then we frie a bit of cubed meat ribs in a pan. Season with salt. Onions should just translucent. It should not turn brown.
  3. We add minced meat and fry stirring occasionally until it changes color. Add Chilli Con Carne souce mix and water. Even before you start draining, remove the meat.
  4. Add some spices. We are adding them about feeling (and pray, that feeling is right): salt, pepper, a sweet pepper, a marjoram, a parsley,..
  5. We add spices, red beans, corn and a rice to meat. We mix them. Then we add still stirred egg and then we mixed all together.
  6. Do it with your hands. Get dirty.
  7. Making of Sarmas ----> Remove the leaves. We make the thicker veins on the leaves smaller and if leaves are large , fat part we cut out. We cut very large leaves into two parts - the two sarmas. We give a big cabbage leave on the side. We cut core of the cabbage out.
  8. We make Sarme like this. We put down two spoons of mass on stretched cabbage leaf. Fold from left and right and roll up from the top. We are doing like this until mass doesn't run out.
  9. We fill up with water so the sarmas are covered. We turn on the oven on 175 °C. We boil Sarme on a cooker and only then we put them to an oven.
  10. Get baking tin and stack sarme closely together.
  11. On the top of the sarmas we add smoked pork ribs sliced (about 1cm thickness).
  12. Round approximately 1,5h-2h we pour the roux( Warm up butter and add flour. We brown a little and we add a sweet pepper. We mix it and let's remove at once. We mix water and tomato paste together. Mix it all together)
  13. Return to the "further processing" in the oven. Bake for approximately 1.5 h and If necessary, add water.
  14. Remove Sarmas from the oven. Smells are stunning, taste is divine.
  15. Bon appetit.

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    • GetitScene profile image

      Dale Anderson 4 years ago from The High Seas

      Sounds and looks wonderful.

    • lesliebyars profile image

      Buster Johnson 4 years ago from Alabama

      This recipe has got my attention. Sounds appetizing. Voted up and awesome.

    • DDE profile image

      Devika Primić 4 years ago from Dubrovnik, Croatia

      Hmm! Interesting I had no idea Sarma is a turkish word. In Croatia Sarma is made with mince very different, I am so glad to have stopped by here. This recipe looks so delicious!