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Lenten Sarma Recipe

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This recipe for Lenten 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 head cabbage, sour or sweet
4 or 5 onions, diced
2 or 3 stalks celery, chopped
1/3 cup oil
1/2 cup rice, cooked
1 cup ground walnuts
salt to taste
1 can (16 ounce) tomatoes
1 green or yellow pepper, diced
Directions:
Directions:
Cut out hard core vein of cabbage. If sweet cabbage is used, boil first and separate each leaf. Be careful not to overcook. Set aside. Put oil in a skillet. Add onions, celery and pepper. Fry until soft. Add cooked rice to mixture. Stir and fry together. Remove from range. Add salt and ground walnuts. Mix well. Scoop 1 large tablespoon of mixture and place on cabbage leaf. Roll leaves up tucking in ends. Put in large kettle. Add 1 can tomatoes mixed with a little water. Cover sarma. Cook about one hour. Make thickening as follows: Put 1/4 cup oil in a skillet. Add 2 or 3 tablespoons flour. Brown. Be careful not to burn. Add red paprika and pepper. Add 2 or 3 tablespoons liquid from sarma, slowly. Mix and add to sarma. Boil for a few minutes and serve.

 

 

 

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