Sorma

Description

Stuffed cabbage

Ingredients

• ¾ lb ground pork
• ¾ lb ground beef
• ½ lb Hungarian sausage
• 2 raw eggs
• 2 tsp salt
• 1 tbsp paprika
• ½ tsp peppercorns
• ¾ lb of rice
• 2 large bay laurel leaves
• 2 white onions chopped
• 3 tbsp shortening (use corn, peanut oil or lard).
• 1 large head of cabbage
• 1 bottle or pack of sauerkraut

Procedures

1. White the chopped onion in shortening, and place in mixing bowl with ground meats, raw eggs, cooked rice, paprika, salt.
2. Mix well.
3. Take out the core of the cabbage.
4. Leave head whole.
5. Place in large pot of boiling water to wilt the outer leaves.
6. You will be able to gently pull off whole cabbage leaves.
7. Trim off thick center vein of cabbage leaves. Make a pile of leaves on your work station. You may want to shake excess water off.
8. Place 2 tbsp of meat and rice mixture on a leaf (starting at the thick end) and roll it up and tuck in ends with your finger.
9. Make as many as you can.
10. Arrange the rolls in cooking pot.
11. Put a few chunks of sausage here and there between the rolls.
12. Cover the rolls two-thirds full of water, arrange rinsed sauerkraut on top, sprinkle over the peppercorns and the bay leaves on top, cover and cook slowly for about 1½ hours, or until the rice is tender.