Fermented cabbage leaves
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Semi-finished product suitable for the preparation of sarmi or other meat rolls.
Ingredients:
Procedure:
1. Cut the stem from the cleaned cabbage head and pour boiling water over the head, after 3 minutes cut off the large leaves, twist them, put them in a larger bottle
2. Cover the leaves in the bottle carefully with hot water with salt and cumin (20 g of salt per 1 l of water), weight the leaves slightly so that they are submerged
3.
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