Sarma (Stuffed Cabbage) Popular Recipes

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Sarma (Stuffed Cabbage)

"For this pleasing dish, cabbage leaves are filled with a pro aggregate of rice, ground pork, red meat and ham. They are then laid on a mattress of sauerkraut and simmered to crowning glory. This is the best filled cabbage recipe I've ever attempted."

Ingredients :

1 huge head cabbage
1 pound lean floor pork
half of pound floor pork
half pound ground ham
1 cup raw lengthy-grain white rice
1 onion, finely chopped
1 egg
half of teaspoon garlic powder
1 teaspoon salt
1 teaspoon coarse floor black pepper
1 pound sauerkraut
1 cup tomato juice
water to cowl

Instructions :

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

Place cabbage in the freezer for some days. The night before making the rolls, take it out to thaw.
In a big bowl, integrate the red meat, beef, ham, rice, onion, egg, garlic powder, salt and pepper. Mix well. Form meat combination into rectangular balls, the use of half of cup of the combination at a time. Then, wrap a cabbage leaf round every ball.
Spread the sauerkraut within the backside of a big pot, then layer cabbage rolls on top, placing them seam-aspect down. Pour tomato juice over rolls, then add enough water to cowl. Bring to a boil, then lessen warmth to low and simmer for about three hours, adding greater water as important.

Notes :

Try using a Reynolds® gradual cooker liner on your slow cooker for easier cleanup.

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