My dear friend always cooks this Bulgarian dish for us on New Year's Eve. We love eating it so much, and now my daughter wanted to be able to cook it herself. So my friend was kind enough to cook it together with us:
Extra tip:If there is no liquid left while cooking, simply top it up with a little more broth or water.
Photos by Sabine, meinhaushalt.at
Read also:Â Recipe for a Bulgarian Banitsa
First, cook the smoked ribs in a pot with plenty of water until tender.
The meat should come off the bone.
For me, it took about 1 hour.
Then scoop the cooked ribs out of the broth and set the broth aside.
Preheat the oven to 200°C (392°F) top and bottom heat.
Cut the sarmakraut into bite-sized pieces and sauté in a pot with a little oil.
Season well with paprika powder and mix with the rice in the pot.
First, place the meat into a large baking dish.
Then spread the cabbage with the rice over it.
Fill the whole dish with about 1.5 - 2 l of broth and scatter the 3 bay leaves on top.
Place the baking dish in the oven and cook at 200° C for about 1 to 1.5 hours.
The rice should be nice and soft.
If there is no liquid left during the final cooking, simply add some more broth or water.
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