DIRECTIONS
STEP 1
Preheat the oven to 220ºC/200ºC on the hot air function (on gas - up to level 7).
STEP 2
Put the sweet potato and carrot sticks in a large bowl, add the olive oil and mix well. Then spread them in a shallow pan and put in the oven for about 20 minutes until they are soft.
STEP 3
Meanwhile, separate 8 leaves of savoy cabbage and put them in a deep pan. Cover them with boiling water and put them on the fire to boil for about 3 minutes to soften.
Drain them well and spread them out on a cutting board.
STEP 4
In another medium bowl, combine the chopped leeks, garlic, mint, cheese and cinnamon.
STEP 5
Form the sarmi into packets and wrapping equal parts of the sweet potato, carrot and cheese mixture in the leaves.
STEP 6
Arrange the finished sarmi on the bottom of a deep pan and cover them with stock.
Let them boil and cook for about 10 minutes. Serve them while they are warm and sprinkle with black pepper.
I recommend that the dish be prepared with white brine cheese.
