Friday, January 4, 2013

Sarma - Cabbage Rolls Dalmatian Style

By special request (from Cousin Roger), I am sending along a recipe for sarma, stuffed cabbage rolls.  My mother in law (who resides in Poland) makes a similar version and they are are called Golabki (see week 27)   This version is a bit more Dalmatian (and it appears to be easier) and, since Roger wanted to try his hand at this yummy winter dish, ....TA DA!

  • 1 cup cooked rice
  • 1 1/2 lb ground pork
  • 1 lb ham
  • 1/2 lb ground beef
  • 1 large onion diced
  • 1/2 tsp minced garlic
  • 1 tsp Vegetta
  • 1 egg
  • 1 large head of sour cabbage
  • 2 quarts of sauerkraut
  • 1 can tomato soup
  • bacon strips
  • salt and pepper to taste
To sour cabbage: Core a fresh cabbage head and place in boiling water for 10-15 minutes, or until the leaves soften. One to two tbsp. vinegar may be added to the boiling water to sour the leaves, if desired. If a soured head of cabbage is not used, place cabbage in large pan of water, core head and separate leaves. Wash each leaf and drain in colander. Wash sauerkraut and drain.  Brown onion lightly in fat. Mix with meat, garlic,  Vegetta, rice, seasonings and egg.  Roll a generous portion of meat mixture in each leaf. Cover bottom of large roasting pan with sauerkraut and place cabbage rolls on top.  Alternate sauerkraut and cabbage rolls ending with sauerkraut. Pour tomato soup on top (optional) and cover with strips of bacon. Cover with cold water almost to top.  Bake covered at 350 degrees for 2 hours.

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