{"id":23247,"date":"2025-03-25T09:07:09","date_gmt":"2025-03-25T07:07:09","guid":{"rendered":"https:\/\/www.recepti.covermagazin.com\/?p=23247"},"modified":"2025-03-25T09:07:08","modified_gmt":"2025-03-25T07:07:08","slug":"sarma-od-kelja","status":"publish","type":"post","link":"https:\/\/www.recepti.covermagazin.com\/?p=23247","title":{"rendered":"Sarma od kelja"},"content":{"rendered":"\n

\"\"<\/a><\/p>\n\n\n\n

Sarma od kelja<\/h2>\n\n\n\n

Sarma od kelja je sli\u010dna uobi\u010dajenoj sarmi od kiselog kupusa, izgledom, punjenjem, ali se umjesto kiselog kupusa koristi kelj. <\/p>\n\n\n\n

Sastojci:<\/strong>
– kelj
– 0,5 kg mljevenog mesa (mo\u017eete koristiti svinjsko, june\u0107e ili mije\u0161ano mljeveno meso)
– pola \u010da\u0161e od jogurta ri\u017ee
– 1 mala \u017eli\u010dica crvene paprike
– 1 mala \u017eli\u010dica vegete
– pola male \u017eli\u010dice soli
– papra
– bijelog luka (po \u017eelji)<\/p>\n\n\n\n

Zapr\u0161ka:<\/strong>
– malo ulja
– \u017elica bra\u0161na
– pola \u017eli\u010dice crvene paprike
– pola \u017eli\u010dice soli
– kocka za juhu<\/p>\n\n\n\n

Priprema:<\/strong>
Spojiti mljeveno meso sa ri\u017eom i za\u010dinima (crvena paprika, vegeta, sol, luk…) i dobro izmije\u0161ati.<\/p>\n\n\n\n

Odvojiti listove kelja, vanjske one ve\u0107e.<\/p>\n\n\n\n

Prokuhati 2 litra vode. U vrelu vodu staviti listove kelja, ostaviti 1-2 minute, izvaditi listove ili izliti vodu.<\/p>\n\n\n\n

Ohladiti listove kelja, te zatim saviti sarmu. Na svaki list kelja staviti punu veliku \u017elicu smjese. Premotati rubove s du\u017ee strane preko mesa prema unutra te s kra\u0107e strane krenuti i narolati. Sarmu od kelja motate na sli\u010dan na\u010din ako i sarmu od kiselog kupusa: Kako se mota i puni sarma, video<\/a><\/p>\n\n\n\n

Poslo\u017eite sarmu u lonac.<\/p>\n\n\n\n

Napraviti zapr\u0161ku za sarmu<\/a> od kelja – zagrijati ulje, dodati \u017elicu bra\u0161na, mije\u0161ati da malo dobije \u017eutu boju, dodati pola \u017eli\u010dice crvene paprike, i uliti vodu. Oko 1,5 l vode. <\/p>\n\n\n\n

Prokuhati, u to staviti pola \u017eli\u010dice soli, kocku za juhu, te kad prokuha preliti preko sarme od kelja.<\/p>\n\n\n\n

Staviti da kuha 1-1,5h na laganoj vatri.<\/p>\n\n\n\n

Recept poslala: K.<\/p>\n\n\n\n

Ideje i recepti za sarme: <\/strong><\/p>\n\n\n\n

Sarma \u2013 Recepti<\/a><\/p>\n\n\n\n

Sarma od kelja, je jelo vrlo sli\u010dno klasi\u010dnoj sarmi s kupusom. Prakti\u010dno je ako \u017eelite neku promjenu, ili ako trenutno imate kelj i tra\u017eite inspiraciju \u0161to napraviti s njim. <\/p>\n","protected":false},"excerpt":{"rendered":"

Sarma od kelja Sarma od kelja je sli\u010dna uobi\u010dajenoj sarmi od kiselog kupusa, izgledom, punjenjem, ali se umjesto kiselog kupusa koristi kelj. Sastojci:– kelj– 0,5 kg mljevenog mesa (mo\u017eete koristiti svinjsko, june\u0107e ili mije\u0161ano mljeveno meso)– pola \u010da\u0161e od jogurta ri\u017ee– 1 mala \u017eli\u010dica crvene paprike– 1 mala \u017eli\u010dica vegete– pola male \u017eli\u010dice soli– papra– […]<\/p>\n","protected":false},"author":3,"featured_media":23248,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[16,17],"tags":[685,153,382,143,596],"class_list":["post-23247","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-jela_od_mesa","category-jela_od_povrca","tag-domaci-recepti","tag-kelj","tag-kuharica","tag-mljeveno-meso","tag-sarma"],"_links":{"self":[{"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/posts\/23247","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=23247"}],"version-history":[{"count":6,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/posts\/23247\/revisions"}],"predecessor-version":[{"id":30778,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/posts\/23247\/revisions\/30778"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/media\/23248"}],"wp:attachment":[{"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=23247"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=23247"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=23247"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}