The preparation of this dish requires a lot of time and patience. Usually it is cooked for Christmas Eve. Ingredients: 1 kg minced pork; 300 g pork ribs; 1 hen; 2 small pickled cabbages; 300 g karvavitsa (home made sausage); 300 g rice; 3-4 onions; 250 g bacon; 10 g black pepper; 15-20 black pepper grains; salt to taste. The minced meat is mixed with the minced onion, the rice, the red pepper and the salt to taste. Part of the mixture is used to stuff the hen while the rest of the mixture is used to stuff cabbage leaves in the form of sarmi. On the bottom of a big pot the sliced bacon is put, the pork ribs and the cut cabbage cores. The hen is placed on top of these and around the hen the sarmi are arranged. The karvavitsa is put on the top. The dish is powdered with the black pepper, cabbage leaves are used to cover the dish 1 ½ glass of warm water is poured. The lid of the pot is slurred over with dough. After the dish starts to boil it is put in the moderately hot oven and baked for 3 hours. It is served in a large baking dish - the hen and the karvavitsa are in the middle and the sarmi around them. ShareThis
