Difference between revisions of "Posna Sarma"
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* [[salt]] | * [[salt]] | ||
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# Cut out the hard core of the [[cabbage]]; or, if using sweet [[cabbage]], boil it and then separate each leaf. | # Cut out the hard core of the [[cabbage]]; or, if using sweet [[cabbage]], boil it and then separate each leaf. | ||
# Heat [[oil]] in a skillet, then add [[onion]]s, [[celery]] and [[pepper]]. Fry until soft. | # Heat [[oil]] in a skillet, then add [[onion]]s, [[celery]] and [[pepper]]. Fry until soft. | ||
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# Keep covered until it's time to eat. | # Keep covered until it's time to eat. | ||
| − | [[Category:Serbian Vegetarian]] | + | [[Category:Serbian cuisine]] |
| + | [[Category:Vegetarian Recipes]] | ||
[[Category:Walnut Recipes]] | [[Category:Walnut Recipes]] | ||
[[Category:Tomato Recipes]] | [[Category:Tomato Recipes]] | ||
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[[Category:Cabbage Recipes]] | [[Category:Cabbage Recipes]] | ||
[[Category:Rice Recipes]] | [[Category:Rice Recipes]] | ||
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[[Category:Lent Recipes]] | [[Category:Lent Recipes]] | ||
Latest revision as of 16:24, 11 July 2012
Description
File:Posna Sarma.jpg
Posna Sarma
Serbian sarma is similar to Greek dolmas, though it's made with cabbage instead of grape leaves. The usual sarma is made with ground pork and chuck, resulting in a rather disgusting combination of meat, oil and cabbage. We take it down a notch for Lent, during which most days are spent fasting on a vegan diet. Hence: Lenten (posna) sarma.
Ingredients
- 1 cabbage
- 4 or 5 onions, diced
- 2 or 3 stalks celery
- ⅓ cup oil
- 1 green pepper, diced
- ½ cup rice, cooked
- 1 cup ground walnuts
- 1 x 16 oz can whole tomatoes
- salt
Procedures
- Cut out the hard core of the cabbage; or, if using sweet cabbage, boil it and then separate each leaf.
- Heat oil in a skillet, then add onions, celery and pepper. Fry until soft.
- Add cooked rice, stir and fry the whole deal.
- Remove from heat, add salt and walnuts, mix well.
- Scoop approximately a tablespoon onto cabbage leaf and roll that baby up.
- Place the rolls in a large pot, adding tomatoes and enough water to cover them up.
- Cook over a slow boil (medium heat) for about an hour.
- Keep covered until it's time to eat.
