SARMA (STUFFED CABBAGE)
For this satisfying dish, cabbage leaves are stuffed with a seasoned mixture of rice, ground beef, pork and ham. They are then laid on a bed of sauerkraut and simmered to completion. This is the best stuffed cabbage recipe I've ever tried.
Provided by Bea Gassman
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Cabbage
Time 3h15m
Yield 6
Number Of Ingredients 13
Steps:
- Place cabbage in the freezer for a few days. The night before making the rolls, take it out to thaw.
- In a large bowl, combine the beef, pork, ham, rice, onion, egg, garlic powder, salt and pepper. Mix well. Form meat mixture into oblong balls, using 1/2 cup of the mixture at a time. Then, wrap a cabbage leaf around each ball.
- Spread the sauerkraut in the bottom of a large pot, then layer cabbage rolls on top, placing them seam-side down. Pour tomato juice over rolls, then add enough water to cover. Bring to a boil, then reduce heat to low and simmer for about 3 hours, adding more water as necessary.
Nutrition Facts : Calories 531.7 calories, Carbohydrate 43.8 g, Cholesterol 140.6 mg, Fat 22.7 g, Fiber 8.2 g, Protein 38.4 g, SaturatedFat 8.5 g, Sodium 1135.3 mg, Sugar 10.3 g
SARMA (CABBAGE ROLLS)
Posted in response to a request for Croatian Recipes. I have not tried this recipe. Source: St. Anthony Croatian Church Women's Guild Los Angeles, California. Times are estimated
Provided by TishT
Categories Pork
Time 3h30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Remove bruised leaves from cabbage and cut out center core.
- Pour boiling water over cabbages to soften.
- Meanwhile, sauté bacon and onion until bacon is done.
- Add half the tomato soup.
- Beat eggs and add salt, pepper, paprika, Worcestershire sauce, ground beef, pork and ham.
- Add bacon mixture and rice and mix thoroughly.
- Separate cabbage leaves and drain.
- Place heaping tablespoon of stuffing at core end of each cabbage leaf and roll carefully, tucking in ends.
- Place rolls in layers in Dutch oven or heavy kettle.
- Chop small unused leaves and place over to.
- Pour remaining soup and add enough water to cover rolls.
- Cover and simmer 2 to 2-1/2 hours.
CABBAGE ROLLS-SARMA
Make and share this Cabbage Rolls-Sarma recipe from Food.com.
Provided by Mel Bart
Categories One Dish Meal
Time 2h30m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees.
- Cut the top of the core out of the head of cabbage. Stick a fork into the core. Set head of cabbage in a large pan of water and boil for a few minutes until the leaves become loose.
- While the cabbage is boiling, prepare the meat mixture in a large bowl. Combine the beef, pork, rice, onion, eggs, salt, pepper, and garlic powder. Mix well (I usually use my hands to knead it all together).
- Remove leaves of cabbage as they loosen from the head with tongs to a colander. You may wish to rinse the leaves with some cold water so it's easier to work with them.
- Next, fill each leaf to make rolls:.
- Cut the bacon down the middle using kitchen shears. Place 1-2 half strips of bacon into the bottom of the cabbage leaf near the core end. Next, put 3 or so tablespoons or sauerkraut on top of the bacon. After that, put a handful of meat mixture on top of the sauerkraut. How much meat mixture you use depends on how large your cabbage leaves are. You can adjust the amount of meat mixture according to how easy or difficult it is to roll up the leaf. Wrap the core side up and over the mixture ingredients, tuck it under tightly, fold the sides in, and roll the rest. This may take a few tries to get, but fairly easy to get the hang of.
- As you fill your cabbage leaves, set them in a row in a large roasting pan. Repeat the rolling process until you have run out of meat mixture or cabbage leaves, whichever comes sooner. I have found that with this recipe I usually have enough for 12 large rolls with some filling left over depending on how big the cabbage leaves are.
- After you have filled your roasting pan with rolls, put the remaining bacon strips on top of the rolls and top with whatever sauerkraut you have left. Fill the pan with sauerkraut juice until it comes at least half-way up the sides of the pan.
- Cover the pan with tinfoil and bake for 2-3 hours.
- Serve with crusty bread.
Nutrition Facts : Calories 689.8, Fat 47.5, SaturatedFat 16.7, Cholesterol 183.3, Sodium 1329, Carbohydrate 27.7, Fiber 5.9, Sugar 6.8, Protein 37.3
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4.6/5 (50)Estimated Reading Time 6 minsCategory Croatian Recipes In English
- Take an entire pickled cabbage head. You'll find these on Amazon or in European delicatessens in the chilled section. Wash each leaf thoroughly. Remove the thick part of the stem without tearing the leaves. It's best to allow the leaves to drain on some paper towel or pat each one dry
- Take a large mixing bowl, and combine mincemeat, speck, garlic, parsley leaves, soda water or bicarbonate soda, rice, Vegeta, hot paprika (optional), sweet paprika (optional), breadcrumbs (optional), Salt and pepper, egg & olive oil
- You want each of the leaves to be about the same size so that each cabbage roll cooks at the same time. So go ahead and cut any large leaves in half, and also join two smaller leaves together as you go
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- In a large stock pot over medium high heat, put about 2 cups of water. Pull off 15-20 cabbage leaves and put in the hot water, cover with a lid and let them ‘steam’ just about 3-4 minutes just to get tender and pliable. Take tongs and carefully move them so the steam is getting to all. Remove drain and let cool.
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