Kapama - winter recipe - meat, pickled cabbage and rice in clay pot

pork

🥗Healthier: chicken

💰Cheaper: turkey

Chicken is leaner and more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers health benefits while being versatile.

beef

🥗Healthier: lean turkey

💰Cheaper: ground beef

Lean turkey reduces fat content while being budget-friendly.

rice

🥗Healthier: quinoa

💰Cheaper: couscous

Quinoa is higher in protein, while couscous is often less expensive.

Wash and cut the fresh vegetables into cubes. Heat 130 ml of the sunflower oil in a pan and add the chopped onions and carrots. Fry for 2-3 minutes. Add the rice and mushrooms. Fry for another 2-3 minutes with a constant stir. Pour warm water and let it boil.

Flavor with savory, red pepper and black pepper, and sprinkle 30 ml oil in addition if the rice is dry. Leave the rice stewing at low temperature. When the water boils away (around 5-10 minutes) remove from the hot plate. Leave for 15 minutes aside to rest and to absorb the water completely.

Process the pickled cabbage – separate about 20 leaves and chop the other quantity, around 900 g. Start arranging the gyuvetch vessel (clay pot). Cover with chopped cabbage its bottom. Put bay leaves and pork fillet and the dry sausages. Flavor with black pepper. Finish with chicken breasts and legs steaks and bacon. Flavor with black pepper again.

About 1 kg (14-15 leaves) of pickled cabbage to envelope the sarmas is needed. One sarma holds around 2-3 tablespoons of rice filling and is depending on the size of the cabbage leaf. Look at the Zelevi sarmi recipe for a detailed description on how to roll the sarmas. Place the sarmas over the meat and pour the pickled cabbage sauce. Grease with 40 ml sunflower oil. Cover with cabbage leaves (5-6 leaves, around 350 g) on top and sidelong. They will prevent sarmas and meat to burn from the heat. Put in a cold oven and bake for 2 hours at 200 C.

Cooking Techniques

Equipment Needed

Spice Level: