"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Sarma (Stuffed Cabbage) Recipe

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This recipe for Sarma (Stuffed Cabbage), by , 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!



1 ½ lb lean ground pork
⅓ cup Uncle Ben’s Rice
2 medium cloves garlic, minced
½ cup finely chopped onion
1 tsp chili powder
½ tsp pepper
½ tsp paprika
1 tsp salt
1 tsp basil
1 tsp parsley flakes
¼ cup tomato or V8 juice

2 green peppers, cleaned and lids cut out

One boiled cabbage head *cut the core, put in large pot of water, cover and boil.

Preheat oven to 350º

Remove leaves from boiled cabbage one or two at a time when they are supple enough to roll. Don’t over cook cabbage or they will tear.

Place ¼ to ⅓ cup meat filling into each leave and roll with sides tucked in. Also fill the 2 green peppers for added flavor.

Place in a dutch oven and almost cover with tomato juice and bake at 350º for 2 hours.

Serve with mashed potatoes.




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