Serbian Stuffed Cabbage Recipe #2 - Sarma
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 large head cabbage, 3 to 4 pounds1/2 loaf dry white bread1 pound ground pork1/2 pound ground chuck1 teaspoon salt1 teaspoon paprika1/2 teaspoon black pepper2 large eggs, well beaten1/2 cup raw rice, rinsed1 (32-ounce) jar sauerkraut, rinsed and drained1 large ham slice or pieces of smoked butt1 (8-ounce) can tomato sauce6 tablespoons canola oil4 tablespoons all-purpose flour
One day prior to serving, cut the core out of the cabbage and salt the cavity. Place cabbage in large pot of boiling water. Add bread, cover, turn off heat and let stand overnight. Next day, separate leaves, cutting out any large veins.
Mix together pork, beef, salt, paprika, pepper, eggs and rice. Place 1 tablespoon on each cabbage leaf and roll up.
Place half the sauerkraut in a Dutch oven or pot with a cover. Place ham or smoked butt on top of that, add the sarms and top with the remaining sauerkraut, tomato sauce and enough water to cover. Bring to a boil and reduce heat. Cover and cook 1 hour.
Make a zafrig by combining oil and flour in a small skillet, stirring constantly until mixture thickens and turns light brown. Add some of the cooking liquid and stir until smooth. Add this thickener to the sarma in the pot. Mix thoroughly and cook 1 more hour.
Sarma freeze well cooked or uncooked.
Number of Servings: 6
Recipe submitted by SparkPeople user JOCHEBED1.
Mix together pork, beef, salt, paprika, pepper, eggs and rice. Place 1 tablespoon on each cabbage leaf and roll up.
Place half the sauerkraut in a Dutch oven or pot with a cover. Place ham or smoked butt on top of that, add the sarms and top with the remaining sauerkraut, tomato sauce and enough water to cover. Bring to a boil and reduce heat. Cover and cook 1 hour.
Make a zafrig by combining oil and flour in a small skillet, stirring constantly until mixture thickens and turns light brown. Add some of the cooking liquid and stir until smooth. Add this thickener to the sarma in the pot. Mix thoroughly and cook 1 more hour.
Sarma freeze well cooked or uncooked.
Number of Servings: 6
Recipe submitted by SparkPeople user JOCHEBED1.
Nutritional Info Amount Per Serving
- Calories: 481.5
- Total Fat: 25.9 g
- Cholesterol: 153.6 mg
- Sodium: 1,638.0 mg
- Total Carbs: 34.7 g
- Dietary Fiber: 8.6 g
- Protein: 29.1 g
Member Reviews