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sarma roulade

1  
machland head machland sarma cabbage
1 kg 
minced meat
eggs
cloves of garlic
small onion, chopped
200 g 
cooked rice
We recommend:
<p><strong>sarma</strong>cabbage</p>

sarmacabbage

Preparation

Sauté minced meat and onion and mix with rice, eggs and spices.
Roll this filling up in sarma leaves, place in a greased roasting pan and roast in the oven at 170°C for about 45 min.
It is necessary to baste continuously.

Spices

Salt, pepper (according to taste), mayoran

Our Tip

Side dish: boiled potatoes