SARMA ~ Stuffed Cabbage Rolls

SARMA

(Stuffed Cabbage Rolls)

INGREDIENTS:

2 Full Heads of Cabbage

1 Pound Ground Beef (70/30 to 80/20)

1 Pound Ground Pork (80/20)

1 Cup Uncooked Long Grain (Uncle Ben’s Converted Rice)

¾ Cup White Onion (Finely Chopped)

1 Egg

½ Teaspoon Garlic Powder

1 Teaspoon Salt

1 Teaspoon Coarse Black Pepper

2 (32 oz) Glass Jar Sauerkraut (Silver Fleece)

8 Peppercorns

½ Pound Sliced Pepperoni

Directions:

Place cabbage heads in freezer overnight.  Remove from freezer several hours before making rolls.

After thawing, separate the largest cabbage leaves keeping them whole, approx. 10 to 12.

In a large mixing bowl, first mix together:  egg, rice, onion, garlic powder, salt, and pepper. 

Add beef and combine well with large spoon.  
Add pork, combine well with large spoon. 

     
“DO NOT USE HANDS FOR COMBINDING”.

Form meat mixture into oblong balls using approx. 1/3 cup for each.  Wrap each ball tightly with a whole cabbage leaf.

Line the bottom of a large cooking pot with unused cabbage leaves and then spread a layer of sauerkraut over the bottom cabbage leaves, approx. 2/3 of a jar.
Place one layer of cabbage rolls over the bottom spaced about ½” between rolls with the folded seam-side down.

Place 4 peppercorns and half of the peperoni over the top of the cabbage rolls.

Spread sauerkraut over the rolls and pepperoni, approx. 2/3 of a jar.

Add a second row of cabbage rolls, and the remaining peppercorns and pepperoni.

Cover with the remaining sauerkraut.

Add any remaining sauerkraut juice and add enough water to cover the top layer of cabbage rolls and sauerkraut.

Bring to boil, then reduce heat to “LOW” and simmer for approx. 3 hours.  Add additional water as necessary to keep the cabbage rolls and sauerkraut covered during simmering.

Recipe of Joe Ditz