"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Sarma - Cabbage Rolls Recipe

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This recipe for Sarma - Cabbage Rolls, by , is from Mystic Maidens of the Crescent Moon Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Bernice Graham
Added: Wednesday, November 16, 2005


1 1/2 to 2 pounds ground round
1/2 cup rice
1 small onion
2 or 3 eggs
Salt and Pepper to taste
1 18-ounce can tomato juice
1/4 cup butter
Large can of kraut
1 or 2 tablespoons Crisco
Large loose head cabbage, prepared as directed.

Meat Filling:

In skillet sauté onions in butter until brown. Mix hamburger, raw rice, eggs, salt and pepper. Mix thoroughly with hands. Add cooled onions. Mix again. Using prepared cabbage, separate cabbage leaves. Trim off thick portion. Roll meat in leaves. Tuck in sides. Place in boiling water in large kettle. Add sauerkraut and tomato juice. In a small skillet, brown flour in hot Crisco. Stir into cabbage in kettle to thicken. Cook long and slow.


Boil cabbage in large kettle with 1/4 to 1/2 cup vinegar. Can be done night before and left in bowl.




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