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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Sadama Recipe

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This recipe for Sadama is from Our Family 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:  
2 lbs ground meat , 1 lb. ground pork (not sausage)
1 large or 2 small cabbage heads
1 large can tomato soup (26 oz)
1 large can sauerkraut
2 onions
1 cup cooked rice
garlic about 4-6 chopped cloves
Directions:
Directions:
3-4 days before cooking: wrap cabbage heads in foil and freeze.
The day before you cook: Defrost cabbage & peel leaves from head. Trim spines if too thick.
Fry onions in oil till limp,cook rice.
Mix meats, onion, and rice. (you may not use all the rice).
Wrap meat mixture in individual leaves. You should get 15-20 leaves) If some leaves are too big just put less meat in. Wrap and tuck in the ends.
Lay extra leaves in bottom of roasting pan. Put cabbage rolls on top. You should do all of this the day before cooking.
Day of cooking:
Fill pan with water, almost covering rolls. Spread the can of drained sauerkraut on top. Then pour the can of tomato soup on top of everything. Swish it around a bit. Cover and cook in 350 oven.
While rolls are cooking, prepare the rue (sauce). In a heavy fry pan, heat about 1/2 (one half) cup oil, add chopped garlic & slowly add about one cup of flour. Cook till rue is a brownish color- don't burn it, use a med. heat and keep stirring.
Rue should be a runny paste. If too thick add a little oil, or if too thin add a little flour. Remove from heat and let sit for 10 min. Carefully pour rue on top of cabbage rolls, swish around, cover and cook for 1 hour. Uncover and cook for 45 min. Check to be sure meat is cooked.
Personal Notes:
Personal Notes:
GOOD LUCK!! CALL IF YOU NEED HELP. Love ya Mom

 

 

 

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