PHOTO: MAJA DANICA PEČANIĆ, HTZ
Arambašići

Arambašići

One of essential dishes served in the Region during the holidays, which you just have to try, is Arambašići. The tradition of preparing them lives on and, apart from holidays, they are also prepared for other important festivities.

Ingredients:

  • 1 head sour cabbage
  • 0.50 kg beef or baby beef
  • 0.20 kg pork
  • Some pancetta
  • Some dried meat
  • 3 tomatoes or 1 tbsp tomato purée
  • 3 onions
  • Half a bunch of parsley
  • Some lard
  • 2-3 tbsp oil
  • Half a cup of rice
  • 1 egg
  • salt
  • pepper

Preparation:

Peel and chop the tomatoes. Separate cabbage leaves and rinse them in lukewarm water, then cut several leaves into ribbons. Mince the meat, pancetta, onion and parsley, and then add egg, lard, rice, and some salt and pepper to the mixture. Mix the mixture until compact and then leave it to rest for about an hour in the refrigerator. Place small parts of the mixture on previously prepared cabbage leaves and roll them.

In an oiled larger pot place several sour cabbage leaves and then a layer of Arambašići. Then place chopped cabbage leaves on top, along with dry meat. Add enough water to the pot to cover the contents. Boil and then add tomatoes or tomato purée, leaving it to cook for another 90 minutes. Serve cooked Arambašići with mashed potatoes.

Source: "From the Family Cookbook", Marijo Šperanda, Šibenik, 2018