Ingredients:
- 30-40 chard leaves (depending on your baking pan size)
- 300 g rice
- 2 carrots
- 3-4 heads of onions
- a little oil and water as needed
- salt, Vegeta, black pepper, 1 tbs red pepper, 1 tbs flour
- Boil the leaves slightly, about 5 minutes so they soften.
- Chop the onions and carrots, I used a food chopper. Put them on fire with some oil. Stir and fry shortly, then add the rice. Leave to fry with constant stirring until the veggies soften.
- Add salt, vegeta, black pepper and a little red pepper.
- Put 1 tbs of this mixture in each leaf and roll the sarma.
- Put a little oil in the casserole and arrange the sarma.
- Add water to cover and put to bake covered with an aluminum foil in a heated oven at 200 C degrees, 30-40 minutes.
- You can stop here and consume them as they are. Or you can make a roux: in a cup of cold water, add 1 tbs of red pepper and 1 tbs of flour. Mix well. Get the casserole out of the oven, add this mixture evenly over the sarma and return to bake in the oven for 10 minutes more.