Egyptian Style Stuffed Cabbage Leaves Mashy Crump Food

SARMA, STUFFED CABBAGE LEAVES FROM DALMATIA

Steps:

• Remove any wilted or bruised leaves from the cabbage and cut out the center core.
• Pour boiling water over the cabbages to soften.
• Meanwhile, in the oil, sauté the bacon and onion until the bacon is cooked.
• Add minced garlic.
• Beat the egg and add the salt, pepper, paprika, Worcestershire sauce, ground beef, pork or ham and half the tomatoes.
• Add the bacon mixture and rice and combine thoroughly.
• Separate the cabbage leaves and drain.
• Place a heaping tablespoon of stuffing at the core end of each cabbage leaf and roll up carefully, tucking in the ends.
• Layer the rolls in a Dutch oven or heavy kettle.
• Chop up the small unused leaves and place on top.
• Pour the remaining tomatoes and juice over top and add enough water to cover the rolls.
• Cover and simmer for 2 to 2-1/2 hours.

SARMA - BOSNIAN STUFFED CABBAGE LEAVES

Steps:

• Separate the cabbage leaves, being careful not to tear them.
• Mix meat, rice, onion, salt, pepper, and paprika.
• Place about a tablespoon or more (use your own judgment based on the size of the leaves) of the meat mixture into each cabbage leaf, near its base.
• Begin rolling the leaf from the base into a thick cylinder, tucking in the sides after the first "roll."
• Layer the cylinders tightly into a medium-sized or large pot.
• Cover the sarma with beef stock or water (I find that if you use water, it makes its own broth anyways with the meat as it cooks).
• Cover the pot, bring to a boil, and simmer for at least three hours.
• Serve with butter and sour cream, with or without some of the cooking liquids according to your preference.
• *Boiled potatoes are often eaten with sarma, and they go quite well together.

EGYPTIAN STUFFED VEGETABLES (MASHI)

Steps:

• Top and core insides of veggies.
• Wash rice and drain. Chop herbs very small; wash in a sieve and allow to drain.
• Chop tomato.
• Mix rice, herbs and tomato.
• Add spices to rice mixture.
• Fill veggies with the rice mixture 3/4 full (allow space for rice to expand).
• Heat chicken broth cube, ghee and mastikah until mastikah melts.
• Layer veggies in a flat pot or baking tin.
• Add chicken broth mixture to veggies and allow to come to the boil on the stove top.
• Bake covered at 180°C until veggies are tender. (we like our veggies very soft, I bake it for 1 hr 15 mins).