Difference between revisions of "Sarma II"
RealRecipes (talk | contribs) m (Text replace - "\[\[Category:Croatian ([^cC])(.*)\]\]" to "Category:Croatian cuisine Category:$1$2 Recipes") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
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* 3/4 lb Ground [[Ham]] | * 3/4 lb Ground [[Ham]] | ||
* 2/3 c [[rice]] | * 2/3 c [[rice]] | ||
| − | == | + | == Procedures == |
Remove the imperfect leaves from the outside of the [[cabbage]] heads and cut | Remove the imperfect leaves from the outside of the [[cabbage]] heads and cut | ||
out the center cores. Place the [[cabbage]] in the sink and pour over it | out the center cores. Place the [[cabbage]] in the sink and pour over it | ||
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[[Category:Cabbage Recipes]] | [[Category:Cabbage Recipes]] | ||
[[Category:Croatian cuisine]] | [[Category:Croatian cuisine]] | ||
| − | [[Category:Meat | + | [[Category:Meat Recipes]] |
[[Category:Croatian cuisine]] | [[Category:Croatian cuisine]] | ||
[[Category:Ham Recipes]] | [[Category:Ham Recipes]] | ||
[[Category:Pork Recipes]] | [[Category:Pork Recipes]] | ||
[[Category:Rice Recipes]] | [[Category:Rice Recipes]] | ||
Latest revision as of 06:39, 14 July 2012
Description
8 servings
Ingredients
- 2 lg cabbage heads
- 6 sl Bacon; chopped
- 1 lg Onion; chopped
- 1 cn tomato soup; divided
- 2 ts salt
- 1/2 ts pepper
- 2 eggs
- 1 ts paprika
- 2 tb worcestershire sauce
- 3/4 lb Ground Beef
- 3/4 lb Ground Pork
- 3/4 lb Ground Ham
- 2/3 c rice
Procedures
Remove the imperfect leaves from the outside of the cabbage heads and cut out the center cores. Place the cabbage in the sink and pour over it boiling water. While the cabbage is softening, prepare the stuffing.
For stuffing: Saut‚ the chopped Bacon and Onion. Add half the tomato soup, salt and pepper.
In a large bowl beat 2 eggs. Add the paprika and worcestershire sauce, then the ground meats. When thoroughly mixed, add Bacon mixture and rice. When thoroughly mixed, separate cabbage leaves carefully and drain. Place heaping tablespoon of stuffing at the end of cabbage leaf and roll carefully; stuff ends in. Place rolls in layers in Dutch oven or heavy kettle. Chop small leaves and place on top. Pour remaining tomato soup over top and add enough water to cover rolls. Cook slowly for 2 to 2-1/2 hours.
