Ingredients: The meat from the legs of a turkey 1 average-sized cabbage 3-4 slices of smoked ham 150-200 ml olive oil 2-3 green onions or leeks 1 lemon 2 teaspoons black pepper salt, basil, hot paprika Directions:Cut the meat, slice the ham and chop the onion finely. Add the spices and the olive oil. Mix well. It is better if this mixture is left in the fridge overnight. Spread the tougher cabbage leaves on the bottom of the cooking pan. Leave aside one whole cabbage leaf and roll small "sarmi" from the rest of the leaves with the stuffing. Arrange them tightly one next to the other, pouring a little olive oil over each row. Place the whole cabbage leaf on top of them and cover everything with a plate that fits the diameter of the cooking pan. Add about 150 ml of water (cabbage brine or chicken broth) and leave it to simmer for about 2 hours. |