Directions: |
Directions:One head of cabbage, outer leaf or two removed to clean, core cut out completely, and boiled in a big pot of water & vinegar (1 c. white/distilled) that covers the whole head, with the core part down. Boil until the leaves start to open up and fall off (about half-an-hour, and help them off by by turning the head over and loosening them with a wooden spoon). Drain and cool the softened leaves of cabbage. Remove half of the thick vein in the center so that the leaves roll more easily (slice off to decrease thickness).
Sauté 2 c. finely chopped onion in olive oil, then add 1 pkg. ground beef. Season with salt, pepper, and paprika. Add a bunch of chopped parsley (optional). Let cool. Rinse a handful of white rice and then add that to the meat and onion mixture. This is your stuffing.
With the leaf on your palm, thick vein at the bottom of your hand and thin part going out like your fingers away from you, add a spoonful or two of stuffing (meat and rice mixture), depending on the size of the leaf. Cover with one side of the leaf and then roll to the end. Then at the other end, tuck in the leaf to seal. Place the sarma in a big, wide, greased pot. Continue until all the leaves have been stuffed and placed in one layer.
Tuck in 2-3 inch pieces of Polska Kielbasa sliced in half between the pieces of sarma (plenty, as much as can fit). Add small pieces of smoked bacon throughout (optional). Mix a cup of tomato sauce (with a cup of water and a tablespoon of tomato paste, and pour this mixture all around. Add a jar of sauerkraut for more intense flavor (optional, can also go on the bottom layer of the pot cover the pot and bake for).
Cover the pot and bake for 1 hour at 350 degrees Fahrenheit. Serve 1-2 sarme with Greek pita or crusty French bread and a dollop of Greek yogurt or sour cream and enjoy! |
Personal
Notes: |
Personal
Notes: This is the American style Sarma, with ingredients you probably have on hand or can find easily in local grocery stores. A better meat would be a dried smoked type of pork, like pršuta... any smoked meat, really. Some people use half lamb and half beef for the filling. Perfect for cold weather, or any weather! Freezes well.
|
This recipe for Sarma (stuffed cabbage rolls) is from