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Unwrap the cabbage leaves one by one, cut each leaf in half, if it is too big and remove the stalk.
Finely chop the onion and carrot and fry them in a little oil together with the rice.
Mix the meat with the egg, onion and rice, slice of bread and a pinch of salt and pepper (but be careful not to add too much salt because the cabbage is salty)
Place one tablespoon of the meat mixture over a cabbage leaf and wrap the stuffed cabbage tightly then push the ends lightly with one finger, taking care not to break.
Chop the cabbage scraps that you did not use to wrap, sprinkle half on the bottom of the pot where you will cook the sarmales, then put the tomato juice and bacon cut into strips.
Gently place the sarmales over the bacon. Pour enough water to cover the sarmales place the bay leaves between them then sprinkle the peppercorns and the rest of the chopped cabbage. Cover the bowl with a lid and leave on low heat for 1 hour or until the cabbage is cooked. polenta and a hot pepper if you have it.