"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Sarma Recipe

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This recipe for Sarma, by , is from Mystic Maidens of the Crescent Moon Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bernice Graham
Added: Sunday, October 30, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 large head of cabbage
1 1/2 pounds ground beef
1/2 pound ground pork
3/4 cup of rice, cooked 5 minutes
3/4 cup chopped onions
2 eggs
Salt and Pepper to taste
4 to 5 sprigs of parsley
1 1/2 tablespoons of paprika
2 cloves of garlic, minced
1 can tomato soup

Directions:
Directions:
Cut around core of the cabbage, place cabbage in large kettle of boiling water to cover cabbage. Remove each leaf as it softens. Set aside. Mix above ingredients well, and place small amount of meat mixture on cabbage leaves, roll up, turning ends in. Place a large can of sauerkraut in bottom of large pot, place cabbage rolls on top of kraut. Add move sauerkraut on very top layer of rolls. Add water to cover rolls. Add tomato soup. Bake at 350 for 45 minutes.

Personal Notes:
Personal Notes:
Smoked meat or smoked sausage may be cooked with sarma. Sour cream may be served with this.

 

 

 

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