Cabbage leaves of fresh cabbage and pork steak
You ask why recycled? If you have leftover steaks from the day before, you can prepare cabbage rolls with them. They do not “disintegrate” and do not re-prepare. They retain their appearance and give the taste of the spices with which you flavored them the day before.
A little story about this delicious dish. It is assumed that their homeland is the countries of the Arab world. From there they spread to Europe, and today they are a favorite dish in the kitchens of the Middle East / Turkey, Iran, Iraq, Jordan, Lebanon, Palestine, etc./ and their neighbors.
Of etymological meaning in Turkish, the sarmas are called dol-ma, whence it is assumed that their Slavic name is tolma meaning Turkish dolmak – fill.
In today’s article I present fresh cabbage sauerkraut. I thought for a long time when and how to prepare them, but it is obvious that the moment came to roll up my sleeves and the result turned out to be divine. Well, it doesn’t have that sour taste / I adore sauerkraut /, but as for summer and variety at the family table, it turned out to be successful.
PP: My recipe is from recycled steaks
Necessary products:
1 medium cabbage
1/2 lemon
1tbsp
3 baby carrots
1 onion
300 g neck steak / 2 ready steaks /
200 g of rice
black pepper, salt, dill, paprika
For the sauce:
1 stalk of wild garlic
50g butter
30 g parmesan or grana padano
400 ml. liquid cream
2 pcs. egg yolk
salt and pepper to taste
optionally more parmesan or grana padano
Method of preparation:
Start with the cabbage first. There are two options: scald the leaves one by one or cut the hammer deep and place the whole cabbage in a deep bowl of boiling water. For the first time I prepared the first version.
Method of preparation:
Start with the cabbage first. There are two options: scald the leaves one by one or cut the hammer deep and place the whole cabbage in a deep bowl of boiling water. For the first time I prepared the first version.
Cut the cob itself and carefully separate the leaves.
In a deep bowl pour water, add 1 tbsp. salt 1/2 lemon juice and bring to a boil. After boiling, boil the cabbage leaves for about 2-3 minutes. They will soften during this time and immediately transfer them to a bowl of cold water to cool.
Prepare the filling. Peel, wash and cut onions into small cubes. Put the oil in a convenient container to heat it, then put the onion to stew. Wash the rice well until the water becomes clear. Add the onion to the pan and fry until the rice is crystalline. Remove from the heat and add the steaks, salt, pepper and dill.
Roll up the cabbage leaves and put them in a pan. Pour water to cover the sarma and cook until done.
In the hot oil in the pan put the finely chopped onion and fry for 2-3 minutes. During this time, prepare the sauce. In the hot oil in the pan put the finely chopped onion and garlic and fry for 2-3 minutes.
Then add the cream, stir and simmer a little, stirring occasionally. When the sauce is almost ready, and you notice this by thickening the cream itself, add parmesan (or grana padano) and stir. Season with salt and pepper. Stir and simmer for about 2-3 minutes. Before serving, temper the two yolks and add them to the sauce, then mix well.
You combine the two delicacies and bon appetites for the senses and the palate.
