How to make
Remove the core from the cabbage. Put it in a pot with 1 tbsp. of vinegar and 1 tbsp. of salt and boil it. Strain the cabbage in a colander. Spread out the leaves.
Pour a cup of olive oil into a deep pan and fry the chopped onion. Add the minced meat and crumble it. Pour the white wine. Add the tomatoes, parsley, cumin and black pepper. Add a pinch of salt and the rice.
Pour 1/2 cup of warm water. Cook, until it remains in fat. Put 1 tbsp. of the stuffing for the sarma in the middle of each leaf. Roll up the sarma.
Arrange the cabbage sarma in a pot, place a plate on top, add salt and warm water. Add 2 tbsp. of tomato puree.
Cook for an hour on moderate heat. Beat the flour, egg yolk and yogurt into a bowl. Pour some of the sauce, stir and pour it back into the pot. Leave it to boil for 2-3 minutes and remove the pot from the heat.
Serve the warm sarma with fresh cabbage and wonderful sauce.
