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Sharmades with black cabbage

Sharmades with black cabbage*


Ingredients for 4-6 people

1 kg of leaves of black cabbage,

3/4 cup rice (carolina variety)

1/2 kg minced meat

2 onions


1 tomato

salt & pepper

1 cup olive oil


Blanch the cabbage leaves and drain well. Knead the minced meat in a bowl with rice, chopped onions, parsley, half of the olive oil, salt, pepper and grated tomato.

Take one cabbage leave, put some of the filling in it, cover the edges of the leave so that it embraces the filling and roll.Place the leave stems at the bottom of a pot and put the sarmades (the rolled cabbage leaves with filling) on the top, in layers.

Pour 1 cup of olive oil and 2 cups of water in the pot.Cover with a plate and let it boil for about an hour on medium heat.

* Black cabbage: pontian green cabbage


Editing & photoshoot :
Stella Spanou
Author of Cooking Books, Award Winning Photographer

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