THE SMOKY LEAF-LACQUER

(Our Play on Sarma / Stuffed Cabbage with a Honey Sting)

THE SMOKY LEAF-LACQUER

Ingredients: 12 Pickled Cabbage leaves, 500g Pork mince, 100g Smoked Bacon (diced), 1 tbsp Smoked paprika, 1 tsp Black pepper, 2 Bay leaves, 200ml Tomato passata, 1 tbsp Honey, 200ml Beef stock...

Ingredients

  • 12 Pickled Cabbage leaves
  • 500g Pork mince
  • 100g Smoked Bacon (diced)
  • 1 tbsp Smoked paprika
  • 1 tsp Black pepper
  • 2 Bay leaves
  • 200ml Tomato passata
  • 1 tbsp Honey
  • 200ml Beef stock

Cooking Method

  1. The Scorch Fry bacon until charred; remove. Mix meat with bacon and half the spices.
  2. The Build Roll meat in cabbage leaves.
  3. The Bloom Whisk passata, honey, and remaining paprika with a 20ml splash of vinegar; the acid will release the smoke.
  4. The Swell Layer rolls in a pot; pour over the spiced passata and stock. Simmer covered for 50 minutes.
  5. The Final Flourish Top with raw sour cream and a final dust of raw paprika.

Cuisine: Balkan

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