 |
Sarma -
Stuffed Cabbage with Pork and Beef
by Margaret Buza, 27 Sep 2009
Comment: This
is how my Grandmother, who was born in Dalj, Croatia,
made it and it is a family favorite. My husband is
Polish & likes it with the tomato sauce, but doesn't
object to the sauerkraut version. |
-
2 heads of cabbage
-
1½ pounds of lean
ground beef
-
1 pound of ground pork
-
¾ cup rice
-
1 egg
-
1 large onion, chopped
fine
-
Salt and pepper to
taste
-
1 large can sauerkraut
(27 oz)
-
3 tablespoons oil
-
3 tablespoons
all-purpose flour
-
1 teaspoon paprika
Wash and soak rice for a few minutes and rinse
well. Mix together the meat, onion, rice, egg, salt
and pepper and mix well.
Steam the heads of cabbage in boiling water and then
let cool in a strainer. Remove leaves of cabbage
and cut out the ribs. Place some filling en each
cabbage leaf and make an envelope type fold and then
roll, tucking sides in as you roll to seal the
edges. Place half of the sauerkraut that has been
rinsed twice in the bottom of a large pot. Arrange
cabbage rolls over the kraut and cover with
remaining sauerkraut. Cover with cold water and
cook on low heat for 2 hours.
I have started to use chicken broth and white wine
instead of water and we love the taste.
Make a roux by heating the oil, add flour and stir
over medium heat until light brown. Add paprika and
cold water and keep stirring until smooth. You
won't need more than about 1 cup of water. Pour
roux over cabbage rolls and fold in gently. Simmer
over low heat for another 10 minutes. Leave
standing, covered, for another 10 minutes before
serving.
We sometimes made the roux first, and then put the
sauerkraut, cabbage rolls, kraut, and the liquids in
the pot. This works well if you are cooking in a
heavy pot or in the oven. In this case, you'd make
the roux, add the first portion of kraut, and stir
this well, then add the rolls, other kraut and
liquids and let it cook slowly.
Edited by Rose Mary Keller Hughes, Recipe
Coordinator. Published at DVHH by
Jody McKim Pharr, 27 Sep 2009]
|
| |
|
