MUKBANG SARMA SERBIAN SOUR CABBAGE STUFFED WITH MEAT AND RICE/FETA CHEESE SALAD/BALKAN FOOD EATING

Soak the sour cabbage for about an hour to reduce sourness.

Use mix ground meat and pork lard for the filling.

Add bacon, onion, an egg, optional carrots, and parsley to the meat mixture.

Add basmati rice, salt, pepper, and chili powder to the mixture and marinate for 10 minutes.

Remove the hard part of the cabbage for easier wrapping.

Roll the meat mixture in the cabbage leaves, making sure they are secure.

Place some sour cabbage at the bottom of the pot to prevent burning.

Layer the rolled sarma in the pot and add more sour cabbage on top.

Simmer the sarma for four hours.

Prepare a sauce with pork lard, sweet paprika, and all-purpose flour, adding water to achieve desired consistency.

Pour the sauce over the sarma and simmer for an additional hour.

Equipment Needed

Dietary

Allergens