Name: Sarma (Stuffed Cabbage)
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Cabbage - 1 large head; Lean ground beef - 1 pound; Ground pork - ½ pound; Ground ham - ½ pound; Uncooked long-grain white rice - 1 cup; Onion, finely chopped - 1; Egg - 1; Garlic powder - ½ teaspoon; Salt - 1 teaspoon; Coarse ground black pepper - 1 teaspoon; Sauerkraut - 1 pound; Tomato juice - 1 cup; Water to cover - 1 cup

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Sarma (Stuffed Cabbage)

1. Cabbage - 1 large head

2. Lean ground beef - 1 pound

3. Ground pork - ½ pound

4. Ground ham - ½ pound

5. Uncooked long-grain white rice - 1 cup

6. Onion, finely chopped - 1

7. Egg - 1

8. Garlic powder - ½ teaspoon

9. Salt - 1 teaspoon

10. Coarse ground black pepper - 1 teaspoon

11. Sauerkraut - 1 pound

12. Tomato juice - 1 cup

13. Water to cover - 1 cup

How to cook deliciously - Sarma (Stuffed Cabbage)

1. Stage

Place cabbage in the freezer for a few days. The night before making the rolls, take it out to thaw.

2. Stage

In a large bowl, combine the beef, pork, ham, rice, onion, egg, garlic powder, salt and pepper. Mix well. Form meat mixture into oblong balls, using 1/2 cup of the mixture at a time. Then, wrap a cabbage leaf around each ball.

3. Stage

Spread the sauerkraut in the bottom of a large pot, then layer cabbage rolls on top, placing them seam-side down. Pour tomato juice over rolls, then add enough water to cover. Bring to a boil, then reduce heat to low and simmer for about 3 hours, adding more water as necessary.