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White cabbage dumplings
2024-01-09 07:17:12 / RECETA ALFA
Some call them japrak, others dollma, but there are still others who call them sarma with white cabbage.
As delicious as it gets, stuffed pickled cabbage is undoubtedly one of the most fantastic Albanian dishes.
Light and full in taste as well as in preparation, this is one of the dishes that if you have them on the table you can hardly resist.
It is among the recipes that have won the hearts and appetites of Albanians for centuries and centuries, inherited from generation to generation, continuing today to have the same taste and appeal as before.
Ingredients
1 whole white cabbage
Half a kg of minced meat
Olive oil
2 onions
4 cloves of garlic
Two small cups of rice
Red pepper
Black pepper
Preparation
We separate all the leaves of the white cabbage from the stem.
Clean them with plenty of water and put them in a bowl.
Finely chop the onion and garlic with a sharp knife.
Put the olive oil in a pan and put it on the fire.
Throw in the onions and garlic and fry them for a few minutes until their volume decreases. At this moment we remove them from the fire.
We put the minced meat in a bowl, we also put the onions and the fried garlic, we put the rice, the red pepper and the black pepper together with the salt.
We mix them until we make sure that the mass is uniform.
White Cabbage Leaf Stuffing
Once we have the stuffing ready, we start preparing the dolmas.
Open a cabbage leaf, place a spoonful of the prepared filling in its center.
We turn the sides of the cabbage wrapping the filling and then pack it in the form of a roll.
We continue like this with the other leaves, saving three for later.
After we have prepared all the stuffed japraki rolls, three of the sauerkraut leaves set aside, finely chop them and put them in the pot.
On them we start to place the rolls of dolmas one by one.
After we have placed them all, sprinkle them with three spoons of olive oil and then pour hot water over them until they are covered.
Then, cover the pot and let the dolmas cook for about 45-50 minutes.
At the end, if you prefer, you can serve them with a few slices of thinly sliced lemon on top.
Japraks with white cabbage can be accompanied by light soups and seasonal salads
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