Mother's sarma

Preparation steps

• Wash the cabbage and separate the leaves from the middle of the head. Finely chop the onion and fry it in a little oil, add minced meat and continue frying. Finely chop the bacon, ham or sausages and add to the meat, then add the rice. Season to taste with pepper, and mix everything nicely. Fill the sarma leaves with the prepared meat, wrap them well and arrange them in an oiled sickle. Sorting: Order sarme- order dry ribs-order sarme-order dry ribs and so on until you have used up the ingredients. Finish with cabbage leaves (arrange them over the sarma). Pour water to cover the sarma and cook on low heat for 2-3 hours. Pour the prepared sarma over the prepared spray, return to the stove and simmer for another 5-10 minutes. Sprinkle: Heat the fat over a low heat, add the flour and fry, stirring constantly, until the flour turns brown, then add the allspice, mix well and thus pour over the cooked sarma.