Sarmice od kelja sa leblebijama

Kelj je po pravilu omražen kod dece i neke mladje populacije uopšte. I sama sam bila neljubitelj kelja, dok ga pre par godina, a posle duže pauze, nisam opet probala i shvatila da je baš dobrog ukusa, specifičnog, karakternog. Nije neki mlakonja, štaviše, kelj je vrlo konkretan i jak :)

Punjenje za ove sarmice je biljnog porekla i celo jelo je posno. Mlevene leblebije sam stavila u punjenje da dodaju na ukusu i uz prezle pokupe tečnost. Motanje ovih sarmica je meni bilo najproblematičnije, jer su listovi, čak i skuvani i sa istanjenom drškom, krti i lome se. Ali bitno je samo da se sarmica ne raspadne baš totalno, a ako je malo negde pukla nije strašno, samo je treba preneti do pleha, a posle prelivanja sosom i pečenja će ona malo očvrsnuti.

Sastojci:
1 velika glavica kelja
½ kg kupusa
400 g šargarepe
300 g crnog luka
3 čena belog luka
100 g leblebija
prezle
so, biber, peršun

Postupak:
1. Sitno iseckan luk izdinstati na malo ulja i vode dok ne omekša. Dodati kupus i šargarepu prethodno sitno izrendisane, kao i samlevene leblebije. Dinstati sve zajedano dodajući po potrebi malo ulja i vode, začiniti po ukusu. Kad se ohladi dodati kašiku-dve prezli.
2. Listove kelja obariti kratko u slanoj vodi, istanjiti deblji deo drške pa filovati pripremljenim nadevom, motati rolnice i redjati u pleh.
3. Na četiri kašike ulja upržiti dve kašike brašna, doliti oko 6 dl vode u kojoj se bario kelj i kuvati dok se ne dobije gladak sos. Na kraju dodati pola veze sitno seckanog peršuna, so i biber prema ukusu, pa preliti preko sarmica. Zapeći u rerni.

Vegetable Stuffed Savoy Cabbage Rolls

Ingredients:
1 big savoy cabbage (1-1.5 kg)
500 g fresh cabbage
400 g carrots
300 g onions
3 cloves garlic
100 g chickpeas
bread crumbs

salt
ground pepper
fresh parsley leaves

Directions:
1. Saute finely chopped onions on some oil and some water until soften. Grate cabbage and carrots, add to onions. Add ground chickpeas too. Keep sauteing all together until vegetables are completely cooked, adding some oil and water if evaporates. Add spices to taste, cool a little, then add a tablespoon or two of breadcrumbs.

2. Blanche a couple of savoy cabbage leaves at a time in lot of salty water, drain, cut out the thick part of stalks to make the leaves rollable. Stuff with vegetable filling, roll them gently and arrange in the baking pan. It may happen that leaves would crack a little while rolling, but if you still can pick the roll and transfer it, don't worry, baking would thick the rolls just fine.

3. Prepare the roux - fry two tablespoons of flour on 4 tablespoons of oil until flour just starts to turn golden. Pour about 6 dl of water used for savoy cabbage leaves cooking, stir and cook over lower heat until you get nice and smooth sauce. Add finely chopped fresh parsley leaves and spices, and pour the sauce over the rolls. Bake in the oven preheated to 220°C, allowing liquids vegetables are going to produce to evaporate, i.e. 30-40 minutes or more.