Powered byInfoNET

Soy Sarma













pickled cabbage head

For the filling: 2 cups minced cooked soy, 1 cup rolled oats, onion and garlic to taste, 1 cup diced smoked seitan or tofu, 2 tablespoons homemade Vegeta, 2 tablespoons bread flour, ginger, sea salt

For the sauce: shoyu or tamari, 2 tablespoons cornstarch, 1 tablespoon ajvar, bay leaf



Stuff cabbage leaves with the filling and shape into rolls. Arrange into a heavy-bottomed pot, cover with water and cook over low heat for about half-hour, adding 2-3 bay leaves. Wisk together the sauce adding a little water and pour over sarma. Shake the pot to combine and bring to a boil. If you want a "real" sarma flavor, add a cup of diced smoked seitan into the pot before cooking.

Other Recipes