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Sarma Grandma {auline Gasper Recipe

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This recipe for Sarma Grandma {auline Gasper is from The Gasper Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
 

Pigs in the Blanket
Ingredients:  
Ingredients:  
1-2 Heads of Cabbage
5lbs Hamburger
1lb Sausage
¼C Rice (Cooked)
1tsp Salt
3 Cloves Garlic
½C Water
4-16oz. Sauerkraut
¼lb Diced Ham
Directions:
Directions:
Preheat oven to 350º
Bake Time: 3 Hours

Cut the core out of the cabbage and place the cabbage in a large pot filled with water. Let it come to a boil. Continue to boil 10-15 minutes, just so the leaves become soft and are easy to peel, without tearing. While the water is boiling combine hamburger, sausage, rice, salt, and minced garlic in a large bowl. Remove cabbage from stove. Place in the sink and add cold water to the pan, keeping the water as warm as you can stand it. This makes it easier to peel the cabbage leaves without ripping them. One at a time roll about 1/4 of a pound meat mixture into a ball and place in the inside of the leaf, roll the leaf and then tuck in the sides. Place in a roasting pan or shaboto, as Grandma Gasper would say. Continue process until all the hamburger is used. If you have small heads of cabbage you may need to use 2. Next, pour SauerKraut over the rolls and add ham bits to the top. You may need to add a cup of water to protect from burning. Cover and place in the oven at 350 degrees. Cook for about an hour and then let simmer for 1-2 hrs.
Number Of Servings:
Number Of Servings:
24
Preparation Time:
Preparation Time:
1 hours=

 

 

 

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