Sinjski arambaši

If you ever come to my beautiful Sinj-Cetina region, an unavoidable item on our menu is Sinj arambašić..Well, here, in his honor, is the original recipe !! Enjoy

Preparation steps

Chop the onion, onion, bacon and parsley. Add to the minced meat, then all the above spices. As for the spices, I intentionally did not specify the amount. I personally make it a little saltier, because the cabbage is saltier on its own, and the bacon that goes into the meat. I like when the aroma of nutmeg prevails a bit.
So, when you have washed the cabbage, wrappers and grated, shape the balls with your hands and fry the arambasha.
When you have rolled up all the arambashas, cover the bottom of the cooking pot with small grated cabbage, arrange the arambashes according to how many they fit on the bottom. Arrange homemade sausages, pechenitsa, or something else made of dried meat on them, depending on what you like.
After that, I still have a little coarsely chopped cabbage left over from the rolling leaves. On top, a little tomato concentrate, and a spoonful of fat. Cook for about 1.30 hours.
This is how it looks cooked ..
and this is how it looks served ... served with mashed potatoes.