Sarma Recipes

Traditionally, sarma is a well loved winter dish made of whole soured cabbage head leaves. It is a must have at any festive circumstances like weddings and especially - Christmas.

You can exchange all the seasoning (incl. onions and egg) for the Croatian seasoning package "FANT za punjenu papriku i sarmu". Look for Fant as well as the "kiseli kupus" (sourkraut heads) in stores with Balkan foods.

http://easteuropeanfood.about.com/od/croat
ianserbmaincourses/r/klarasarma.htm>
This recipe for Croatian stuffed cabbage or sarma is from Klara Cvitanovich. She is the owner with her husband and son, Drago and Tommy Cvitanovich, of Drago's Seafood Restaurant in New Orleans and Metairie, La. While Eastern European foods are not on the menu at the family restaurant (see the recipe for Drago's charbroiled oysters), Klara still cooks the foods of her beloved Dubrovnik, Croatia, at home, especially for Christmas.

This recipe makes enough for a crowd and, since they taste even better the next day and the day after, you'll have tasty leftovers!

http://easteuropeanfood.about.com/od/mainc
ourses/r/sarma2.htm

This recipe for sarma is slightly different from Sarma Recipe #1 in that paprika and eggs are added to the primarily pork meat mixture, and the sauerkraut is rinsed. Also, the sauce is thickened with a roux called a zafrig.

Be careful not to roll leaves too tightly. Must leave room for rice to expand.

Cilantro Smoothie: great booster!

I'm not sure of the correct spelling of this dish, but I will eventually find out and add it.

Bosnian cabbage rolls using lamb and arborio rice. Topped with sour cream.