SARMA (STUFFED CABBAGE)
For this satisfying dish, cabbage leaves are stuffed with a seasoned mixture of rice, ground beef, pork and ham. They are then laid on a bed of sauerkraut and simmered to completion. This is the best stuffed cabbage recipe I've ever tried.
Provided by Bea Gassman
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Cabbage
Time 3h15m
Yield 6
Number Of Ingredients 13
Steps:
- Place cabbage in the freezer for a few days. The night before making the rolls, take it out to thaw.
- In a large bowl, combine the beef, pork, ham, rice, onion, egg, garlic powder, salt and pepper. Mix well. Form meat mixture into oblong balls, using 1/2 cup of the mixture at a time. Then, wrap a cabbage leaf around each ball.
- Spread the sauerkraut in the bottom of a large pot, then layer cabbage rolls on top, placing them seam-side down. Pour tomato juice over rolls, then add enough water to cover. Bring to a boil, then reduce heat to low and simmer for about 3 hours, adding more water as necessary.
Nutrition Facts : Calories 531.7 calories, Carbohydrate 43.8 g, Cholesterol 140.6 mg, Fat 22.7 g, Fiber 8.2 g, Protein 38.4 g, SaturatedFat 8.5 g, Sodium 1135.3 mg, Sugar 10.3 g
SARMA - BOSNIAN STUFFED CABBAGE LEAVES
There are different versions of this recipe from all over the Balkans. You may be able to get sour cabbage from an Eastern European market; if not, you can boil the cabbage heads until soft enough to work with (the dish will taste slightly different - maybe add some vinegar to the broth). It is a very filling dish! Don't worry about leftovers, they taste just fine reheated (use the stove, not the microwave)!
Provided by IronChefZahra
Categories One Dish Meal
Time 3h30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Separate the cabbage leaves, being careful not to tear them.
- Mix meat, rice, onion, salt, pepper, and paprika.
- Place about a tablespoon or more (use your own judgment based on the size of the leaves) of the meat mixture into each cabbage leaf, near its base.
- Begin rolling the leaf from the base into a thick cylinder, tucking in the sides after the first "roll."
- Layer the cylinders tightly into a medium-sized or large pot.
- Cover the sarma with beef stock or water (I find that if you use water, it makes its own broth anyways with the meat as it cooks).
- Cover the pot, bring to a boil, and simmer for at least three hours.
- Serve with butter and sour cream, with or without some of the cooking liquids according to your preference.
- *Boiled potatoes are often eaten with sarma, and they go quite well together.
Nutrition Facts : Calories 226.5, Fat 5.2, SaturatedFat 2, Cholesterol 58.1, Sodium 100, Carbohydrate 28.3, Fiber 5.8, Sugar 9.3, Protein 18.3
CROATIAN SARMA SOUP (STUFFED CABBAGE SOUP)
I had a wonderful Sarma Soup at a local eatery and then tried to find a recipe online with no luck. So I used recipes for traditional Croatian Sarma, stuffed cabbage leaves, and made up my own version in a soup. It is very close to the version I had in the restaurant, but I like this one better. I am not Croatian and have no idea how authentic these flavors are, but I did use elements from recipes that were described as "authentic." This would be great for using up extra rice. Very easy and such comfort food.
Provided by Messy44
Categories Rice
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Cook turkey bacon in frying pan until crisped, remove from pan to drain on paper towels. Crumble and set aside.
- Add ground beef to pan and brown in turkey bacon drippings until almost cooked through.
- Add diced onion and cook 4-5 minutes until onions are transparent.
- Add garlic and cook an additional 1-2 minutes.
- Drain meat mixture on paper towel lined plate.
- Place all ingredients, including meat mixture and turkey bacon, in a large pot and cook over medium heat until it boils. Turn heat down and cook for at least one hour, stirring occasionally. Add a little water if it gets too thick for your liking. I cook mine 2-3 hours.
SERBIAN STUFFED CABBAGE
This recipe was given to me by a farmer neighbor. She grew up in a Serbian neighborhood, and said the Serbian name for this dish is Sarma. I always think of this kind lady whenever I make this dish...she and her husband always had a huge garden (one year they grew five different types of leaf lettuce!), and they were always very generous with their harvests.-Mrs. Arthur Goldberg, Goetzville, Michigan
Provided by Taste of Home
Categories Dinner
Time 2h
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a skillet, brown beef and onion; drain and set aside. In a Dutch oven or large kettle, bring 2 quarts of water to a boil. Add cabbage; simmer 6-8 minutes. Remove wilted cabbage leaves with a fork; drain and cool. , Meanwhile, in a saucepan, add rice to 2 cups boiling water; when water comes to a boil again, remove from the heat. Drain and rinse. Add rice to beef; season with salt and pepper. Remove the large vein from 12 large cabbage leaves. , Line bottom of another large kettle with half of the remaining small cabbage leaves; cover with half of the sauerkraut. Place 1 tablespoon of meat mixture on each large cabbage leaf. Fold sides over and roll leaf up tightly lengthwise; tuck loose ends under and place seam side down on top of sauerkraut. Repeat with remaining large leaves and meat mixture. Cover with remaining sauerkraut and small cabbage leaves. , For gravy, combine the oil and flour in a small saucepan. Add remaining ingredients and cook over medium heat until slightly thickened; pour over cabbage leaves. Simmer gently over low heat for 1-1/2 to 2 hours, shaking kettle occasionally to prevent sticking.
Nutrition Facts : Calories 249 calories, Fat 12g fat (4g saturated fat), Cholesterol 37mg cholesterol, Sodium 1039mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 4g fiber), Protein 17g protein.
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