Monday, April 9, 2018

Punjene Paprike & Sarma

Course: All-In-One
Cuisine: European | South
Main Ingredient: Ground Meat/Sausage

  • 4 whole tomato, roma
  • 1 whole onion diced
  • 6 clove garlic minced
  • 2 tablespoon paprika for spicy broth, use Hungarian hot
  • 4 whole peppers, yellow bell cored and seeds removed; or other bell
  • 8 whole collard green leaf large, destemmed; or chard
  • 1 tablespoon pepper
  • salt to taste
  • 2 cup cauliflower riced
  • ¼ cup broth, veggie
  • ½ bunch parsley
  • ½ pound pork, ground
  • ½ pound beef, ground
  • ½ pound pancetta thick, diced
  • 2 tablespoon arrowroot starch

  1. Combine the broth, parsley, onion, garlic, 1 tablespoon of paprika, black pepper, pancetta, cauliflower and ground meat. Mix thoroughly until evenly distributed.
  2. Bring a large pot of water to a boil. Add the collard greens for two minutes. Then remove from hot water and rinse under running cold water. Drain and set aside. Empty the water from the pot.
  3. Stuff peppers with meat mixture and place in the pot facing upwards.
  4. Place a collard green vein side down. Add a 1-2 tablespoons of meat to the bottom center of the leaf. Roll the leaf over the meat from the bottom upwards. You should have a cylinder shaped roll with open ends. Now take the open ends and tuck them inside. Continue until all meat mixture is used.
  5. Stack the stuffed leaves into the pot above the peppers
  6. Add the pancetta and tomatoes on top of the stuffed vegetables.
  7. Take a plate big enough to cover the tomatoes but small enough to fit into the pot and place it upside down on top to keep the peppers from tipping over.
  8. Pour enough hot water into the pot to just cover everything.
  9. Place the pot over high heat. Once boiling, turn heat down and keep at a low boil for one hour.
  10. When one hour is reached, heat 2 tablespoons of olive oil over medium-low heat in a separate skillet
  11. Add the starch and the remaining tablespoon of paprika to 1/4 cup of cold water and whisk until smooth. Then add another 1/4 cup of water and whisk together.
  12. Remove pot from heat, remove the plate and add the starch mix to the broth.
  13. Serve the stuffed vegetables with the broth.

Nutrition Estimate per Serving
  • Net Carbs: 15g
  • Calories: 523
  • Protein: 35g
  • Carbohydrate: 28g
  • Fat: 29g
  • Fiber: 13g

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