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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

SAURMA Recipe

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This recipe for SAURMA is from Heidi's 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:  
3 lbs Ground Pork
Salt and Pepper to Taste
Peppericka
1 tbsp minced Garlic
1 Small Can of Tomato Sauce
3/4 Cup Riceland Rice
1 Large Head of Cabbage
1 Slab of Bacon (Optional)
Directions:
Directions:
Boil 1 head of cabbage in water. Separate leaves from head coring center. Gut the core out of the cabbage best as you can before boiling. You may need to put cabbage back into boiling water a few times to take all of the leaves off without breaking You can also microwave.

Mix together the pork, salt and pepper, peppericka and garlic. Add rice and mix in. Roll meat into balls and stuff into each leaf. Cut up any extra cabbage and place at bottom of pot. Add the cabbage rolls. Top with a large can or bag of sauerkraut. Add the small can of tomato sauce on the top of sauerkraut. Add bacon slab if desired. Add water to come to the top of the saurma, not to actually cover. Cover pot and cook over medium heat for about 2-2 1/2 hours. Check periodically.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 Hour

 

 

 

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