Meat rolls with Collard Greens? A Delicious Twist on Sarma

Описание: Today, we’re making japrak — the soul-warming dish where collard greens meet rich, spiced fillings. A taste of heritage in every bite.

Big, sturdy, and rich in deep green color — it’s part of the cabbage family, like kale or broccoli,
but with a mild, earthy flavor and a strong will to hold together — even after hours of slow cooking.

The hard part of a collard leaf is called the stem or rib — more specifically:
• Central stem: The thick part running down the middle.
• Midrib: The technical term for that tough, central vein of the leaf.

In cooking (especially for japrak or similar rolls), people usually:
• Trim or cut out the midrib to make the leaf easier to roll.
• Or they shave it down with a knife to keep the leaf intact but more flexible

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#SarmaAlternative
#BalkanFood
#CroatianCooking
#TraditionalRecipes
#CollardGreens
#StuffedLeaves
#Gogakuha
#ComfortFood
#ForagedFood

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