Sarma
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
18 medium to large cabbage leaves1 lb lamb, ground4 cups rice, arborio2 Tb garlic, diced1 Tb paprika, powdered6 cups broth, chicken4 cups sour cream
In a large mixing bowl, mix lamb, garlic and paprika together. Make sure that the garlic and paprika is thoroughly blended or else the flavor will be uneven. Mix the rice in with the lamb blend until it is evenly proportioned with the lamb. (The rice should be of equal volume to the lamb mixture. In other words, you don't have to use all 4 cups of rice.) This should be a loose mixture, not packed.
De vein the cabbage leaves. The mixture will go into the center of each cabbage leaf, the sides will be folded in and the leaf will be fold loosely into a ball.
Put each cabbage roll into a stock pot. Add the broth until it covers the rolls, and cook on high for 20 minutes. Reduce the heat, cover and simmer for 2 1/2 hours.
A slotted spoon works great to remove these rolls. They can be stored quite nicely in the refrigerator.
Top each roll with a tablespoon of sour cream.
This makes 16 servings.
Number of Servings: 16
Recipe submitted by SparkPeople user TSPRAGUE1.
De vein the cabbage leaves. The mixture will go into the center of each cabbage leaf, the sides will be folded in and the leaf will be fold loosely into a ball.
Put each cabbage roll into a stock pot. Add the broth until it covers the rolls, and cook on high for 20 minutes. Reduce the heat, cover and simmer for 2 1/2 hours.
A slotted spoon works great to remove these rolls. They can be stored quite nicely in the refrigerator.
Top each roll with a tablespoon of sour cream.
This makes 16 servings.
Number of Servings: 16
Recipe submitted by SparkPeople user TSPRAGUE1.
Nutritional Info Amount Per Serving
- Calories: 325.8
- Total Fat: 19.0 g
- Cholesterol: 47.9 mg
- Sodium: 410.2 mg
- Total Carbs: 32.0 g
- Dietary Fiber: 0.5 g
- Protein: 9.5 g