Bosnian Cabbage Stew Bosanski Lonac Ip Stovetop And Slow Cooker Recipes

Steps:

• Cut up vegetables in large pieces.
• Cut meat in large, bite sized pieces.
• Layer meat and vegetables in a large soup pot. (one layer of vegetables, one layer of meat, and so on).
• Add 1-2 dl (deciliters) of white wine and water. (I just eyeballed water and wine. Added about 1 to 1 1/2 cups total).
• Cook until meat and vegetables are cooked. (Mine took about 2 1/2 hours on low to medium heat).
• NOTES: I did not stir this stew. I just let the vegetables and meat simmer together and they took care of themselves. I did not have to add water or extra wine and it turned out great. I also added a few "shakes" of paprika after everything was finished cooking and served with crusty bread.

Steps:

• Separate the cabbage leaves, being careful not to tear them.
• Mix meat, rice, onion, salt, pepper, and paprika.
• Place about a tablespoon or more (use your own judgment based on the size of the leaves) of the meat mixture into each cabbage leaf, near its base.
• Begin rolling the leaf from the base into a thick cylinder, tucking in the sides after the first "roll."
• Layer the cylinders tightly into a medium-sized or large pot.
• Cover the sarma with beef stock or water (I find that if you use water, it makes its own broth anyways with the meat as it cooks).
• Cover the pot, bring to a boil, and simmer for at least three hours.
• Serve with butter and sour cream, with or without some of the cooking liquids according to your preference.
• *Boiled potatoes are often eaten with sarma, and they go quite well together.