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Pork sarmale in vine leaves - for Christmas

Pork sarmale in vine leaves - for Christmas

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Prepare the composition: fry the onion together with the grated carrots and celery. Add the tomatoes and washed rice.

After the rice has boiled a little, turn off the heat and add the spices (thyme, black pepper, delicacy, salt); after it has cooled, mix it with the minced meat.

Add finely chopped parsley, spices - to taste.

The vine leaves are scalded with hot water, drained and then rolled in sarmales.

Place radially in a large bowl, on a layer of sauerkraut, chopped or on a layer of vine leaves - to prevent the "stuffing" of sarmales from the dish in which they are cooked.

Cover the sarmales with warm water and simmer until the vine leaves are well penetrated.

Good appetite!

Video: Ντολμαδάκια Γιαλαντζί, το μυστικό της νοστιμιάς από την κυρία Μελπομένη


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  2. Catrell

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