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Bulgarian dishes
Lozovi sarmi


Serves 6

1 kg pork mince

1 whole cabbage

1 large onion

1 cup of rice


Fresh parsley

Chilli powder





Finely chop the onion and fry in a tablespoon of oil until softened. Stir in a teaspoon of paprika and remove from the heat.

Stir in the meat, rice, a handful of finely chopped parsley and a pinch of chilli powder. Salt and pepper to taste.

Cover with warm salted water and simmer until the water has been absorbed by the rice.

Select around 40-50 large cabbage leaves and dip them in boiling, salted water for around a minute.

Place one soup spoon of the pork and rice mixture in the centre of each leaf. Roll the leaf tightly and arrange them in a saucepan (see photograph).

Pour over a cup and a half of warm water (or use the water that you dipped the cabbage leaves in earlier) and a drizzle

of oil, cover and simmer on a low heat for two hours.








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