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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Sarma Recipe

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This recipe for Sarma is from Circle of Serbian Sisters Cookbook, 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:
Ingredients:  
Ingredients:  
1 large head cabbage
3 Tbsp. vinegar
1 lb. beef
1 lb. pork
1 lb. ham
1/2 c. rice
1 (10 1/2 oz) can tomato soup
Dash of salt, pepper and garlic salt
1 large can sauerkraut
Directions:
Directions:
1. Cut core from cabbage; place head of cabbage, core side down, in a large pan of boiling water and add vinegar. Cook about 10 minutes until leaves soften but are still firm.

2. Grind meats together twice. Mix well with rice, tomato soup and seasonings.

3. Place about 2 heaping tablespoons of meat mixture on each cabbage leaf. (Trim heavy vein carefully.) Starting with stem end, roll cabbage leaf once, then fold over one side, roll again and tuck in other side to hold in place.

4. Cover bottom of large pan with several cabbage leaves. Add half of an unrinsed can of sauerkraut. Layer cabbage rolls, adding enough water to cover. Cover top of sarme with the other half of the can of sauerkraut. Cover pan tightly and simmer about 2 hours.

 

 

 

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