THE CINNAMON-CHARRED LEAVES

(Our Play on Sarma / Cabbage Rolls)

THE CINNAMON-CHARRED LEAVES

Ingredients: 1 Large head Sour Cabbage (Sarma leaves), 500g Beef and Pork mince mix, 100g Smoked Bacon (minced), 100g Rice (uncooked), 1 tsp Smoked paprika, 0.5 tsp Cinnamon, 1 tsp Black pepper, 1 Large onion (pureed), 2 cloves Garlic, 2 tbsp Tomato purée...

Ingredients

  • 1 Large head Sour Cabbage (Sarma leaves)
  • 500g Beef and Pork mince mix
  • 100g Smoked Bacon (minced)
  • 100g Rice (uncooked)
  • 1 tsp Smoked paprika
  • 0.5 tsp Cinnamon
  • 1 tsp Black pepper
  • 1 Large onion (pureed)
  • 2 cloves Garlic
  • 2 tbsp Tomato purée

Cooking Method

  1. The Scorch Fry bacon and meat until charred and the fat renders; remove half the fat.
  2. The Architect Fry onion puree in the remaining fat until sweet; stir in rice and garlic.
  3. The Bloom Add spices and tomato purée with a 30ml splash of stock; the steam will release the woody cinnamon scent.
  4. The Build Place a spoonful of meat-silk into each cabbage leaf; roll tightly.
  5. The Swell Layer rolls in a pot; cover with 500ml stock. Simmer covered for 50 minutes until the leaves are melting.
  6. The Final Flourish Finish with a massive dollop of raw sour cream and a dust of paprika.

Cuisine: Balkan

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