Serbian Sarmas or Cabbage Rolls
Ingredients:
1 large head cabbage
1/4 pound ground pork
3/4 pound ground beef
1/2 cup long-grain rice, cooked 10 minutes, rinsed, drained
1 small onion, chopped
2 garlic cloves, mashed (optional)
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3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (2-pound) package refrigerated sauerkraut or 1 (32-ounce) can
1 (8-ounce) can tomato sauce
2 tablespoons brown sugar
1 cup beef broth
Method:
Carefully remove large outer leaves from cabbage; you will need 12 leaves.
Wash leaves. Drop into a large pot of boiling water for 5 minutes or until leaves are just flexible.
Remove and drain. Preheat oven to 350F (175C).
In a large bowl, combine ground pork, ground beef, rice, onion, garlic, if desired, egg, salt and pepper. Divide meat mixture evenly to make 12 balls.
Place 1 ball of meat on each cabbage leaf; wrap leaves tightly to enclose meat. Rinse and drain sauerkraut. Spread in the bottom of a large shallow baking pan.
Place filled cabbage leaves on top of sauerkraut. In a small saucepan, combine tomato sauce, brown sugar and beef broth.
Stir and bring to a boil. Pour over rolls. Bake, uncovered, 1 hour. Add more liquid if necessary during cooking. Makes 12 cabbage rolls.
Variation:
German-Style Cabbage Rolls: Omit sauerkraut and beef broth. Add 1/4 cup cider vinegar and 1 (12-ounce) bottle or can of beer to tomato-sauce mixture. Bake as above.
Serve with buttered cooked noodles.
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