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Sarma (Stuffed Cabbage) Recipe

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This recipe for Sarma (Stuffed Cabbage), by , is from Bolle Family Cookbook , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

David Bolle


1 large head cabbage
1 lb. lean ground beef
1/2 lb. ground pork
1/2 lb. ground ham
1 c. uncooked long-grain white rice
1 onion, finely chopped
1 egg
1/2 t. garlic powder
1 t. salt
1 t. coarse ground black pepper
1 lb. sauerkraut
1 c. tomato juice
water to cover

Place cabbage in the freezer for a few days. The night before making the rolls, take it out to thaw.

In a large bowl, combine the beef, pork, ham, rice, onion, egg, garlic powder, salt and pepper. Mix well.
Form meat mixture into oblong balls, using 1/2 cup of the mixture at a time.
Wrap a cabbage leaf around each ball.

Spread the sauerkraut in the bottom of a large pot.

Layer cabbage rolls on top, placing them seam-side down.
Pour tomato juice over rolls, adding enough water to cover.
Bring to a boil, reduce heat to low and simmer for about 3 hours, adding more water as necessary.

Personal Notes:
Personal Notes:
This recipe was given to my wife, Paulette back in 1970's. Paulette made it several times, and I loved it. It is a Croatian recipe. Takes some work and time, but worth it.
P:S: It also STINKS up the kitchen.




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