Posted by formerGCian on February 3, 2014, 12:06 pm, in reply to "cabbage rolls"
You mean like "sarma" (pronounced "sadama"...lol).
My mom was Yugoslavian, born and raised in Granite..."behind the mill". Here's her recipe.
1 lb. ground beef 1 lb. ground pork 2 eggs (slightly beaten) 1/2 cup uncooked rice (don't use cooked rice, it will cook and expand the meat mixture during cooking) 1 clove crushed garlic 1 large head of cabbage 1 large can sauerkraut-drained 1 can tomatoes 1 can condensed tomato soup 1 tsp paprika 1 tsp caraway seed 1 or 2 bay leaves
Core cabbage and put in boiling water and let sit until leaves get soft. Separate leaves. Mix meat seasoned to taste with salt, pepper and eggs. Add rice and garlic, mix well. Put about 2 tablespoons of meat mixture in cabbage leaf and roll up, tucking sides in. Put layer of sauerkraut in bottom of large pot, put layer of stuffed leaves. Continue to all used up. Add the tomatoes and soup and bay leaves, paprika and caraway seeds. Add water until 1 inch over and add 1 Tbsp. salt. Cook slowly adding water if needed for 2 hours. Add water to within 1 inch over ingredients. Cover and cook slowly for 2 hours, adding water if necessary.
If you try this recipe hope you enjoy! It's a Slavic dish and different Slavic groups have different methods. Polish add vinegar, and I think Russians add bacon...etc., etc., etc.
on February 3, 2014, 12:06 pm, in reply to "