Sarma (Stuffed Cabbage) Best Dishes

Tuesday, August 19, 2014

Sarma (Stuffed Cabbage)

"For this pleasant dish, cabbage leaves are filled with a seasoned combination of rice, ground beef, beef and ham. They are then laid on a mattress of sauerkraut and simmered to finishing touch. This is the excellent filled cabbage recipe I've ever tried."

Ingredients :

1 big head cabbage
1 pound lean floor pork
half of pound ground red meat
half of pound floor ham
1 cup raw long-grain white rice
1 onion, finely chopped
1 egg
1/2 teaspoon garlic powder
1 teaspoon salt
1 teaspoon coarse floor black pepper
1 pound sauerkraut
1 cup tomato juice
water to cover

Instructions :

Prep : 15M	Cook : 6M	Ready in : 3H15M

Place cabbage within the freezer for some days. The night before making the rolls, take it out to thaw.
In a big bowl, combine the beef, pork, ham, rice, onion, egg, garlic powder, salt and pepper. Mix well. Form meat aggregate into rectangular balls, the usage of half of cup of the combination at a time. Then, wrap a cabbage leaf round every ball.
Spread the sauerkraut inside the bottom of a massive pot, then layer cabbage rolls on pinnacle, setting them seam-facet down. Pour tomato juice over rolls, then add sufficient water to cowl. Bring to a boil, then reduce heat to low and simmer for approximately 3 hours, adding more water as necessary.

Notes :

Try the use of a Reynolds® slow cooker liner on your gradual cooker for less difficult cleanup.

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