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SARMA (MILD AND SUCCULENT) (Country - Yugoslavia) 1 large head cabbage 1 1/2 lb. ground beef 1/2 lb. ground pork 2 tsp. salt 1/2 tsp. pepper 1/2 c. raw rice 1/4 c. water 1 large onion, minced 1 medium can sauerkraut 1 can tomato soup 1 bouillon cube or 1 tsp. beef soup base Core cabbage, parboil in boiling water for 5 minutes. Drain and separate leaves. Mix meat, rice, onion, water, salt and pepper well. Place about 2 tablespoons of meat (for large leaf) on each leaf. Roll starting from stem end and tuck in sides to make a neat packet (resembles an egg roll). Cut up any remaining cabbage and place in bottom of heavy kettle. Arrange rolls in layers with a thin layer of sauerkraut between the rolls and on top. Dilute the can of soup with a can of water and dissolve bouillon cube in soup. Pour over cabbage rolls. Simmer gently over low heat 1 1/2 hours. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |