Kale sarma

I happened to see a woman buying kale in a supermarket. She asked how she cooked it and she gave me that idea for sarma. And I wasn't wrong. It turned out great.

Preparation steps

Remove the first cabbage leaves. Cut a little kocan and take out nice healthy sarma leaves. In a bowl with boiling water, add 2 tablespoons of alcoholic vinegar, a little salt and kale leaves and leave in boiling water for 10 minutes. Put oil, finely chopped onion and garlic in a pan and fry until they get a glassy color. Put minced meat and fry. When the meat is fried, add the rice and mix well, then add the spices and 50 ml. white wine. Stir and when the alcohol evaporates, the mixture is ready for filling the cabbage leaves. Take the leaves out of the water on a board, put a spoonful of the mixture with minced meat and wrap the leaf like piroshka. Arrange on a baking sheet, pour water 2 fingers over the sarma and cover with aluminum foil. Bake at a temperature of 180 * until the water evaporates. If you like baked, remove the foil and bake until browned on top.

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