This is from Margaret from Mesa she got this recipe from the Carpathia Club Cookbook. She said she uses it mainly for proportions and just throws things together like her mom did. She adds her bits and pieces for us at the bottom of the recipe so read it through before you shop. Thanks!
Margarets Stuffed Cabbage called SARMA in Croatian
- 2 heads of cabbage
- 1 1/2 pound lean ground pork
- 1 lb. Smoked ham
- 3/4 cup rice
- 1 onion, diced
- Salt and pepper
- 1 can 27 ounce sauerkraut
- 3 T oil
- 3 T all purpose flour
- 1 tsp. Paprika
- Wash and soak rice for a few minutes.
- Mix together ground pork, ham, onion, rice, egg, salt and pepper. Mix well.
- Steam heads of cabbage in very hot water and then let cool a little.
- Remove leaves of cabbage and cut out ribs.
- Place some filling in each cabbage leaf and roll up, tucking sides into center as your roll to seal edges.
- Place 1/2 of the sauerkraut in bottom of large pot.
- Arrange cabbage rolls and cover with remaining sauerkraut.
- Cover with cold water.
- Cover and cook on low heat for 2 hours.
To Make a Roux (Aimprem in Croatian),
- heat a little oil
- add flour and stir over medium heat until light brown
- Add paprika
- Add cold water
- keep stirring until smooth
- Pour Roux over cabbage rolls
- fold in gently
- Simmer over low heat for another 10 minutes
- Leave standing, covered, for another 10 minutes before serving.
Now, our version.
- We use 2 pounds of ground beef (round or very lean)
- 1/2 pound ground pork. Just like in this recipe
- we do not cook the rice as it cooks fine with it all covered with the water.
- I have started using chicken broth instead of water for a nice flavor.
- My mom used to make the roux and pour it in with the liquid so the sour kraut is thicker and you aren’t stirring to disturb the stuffed cabbages.
- We did it on top of the stove with a pan with a tight fitting lid or in the oven in a roaster.
- 350 for 2 hours.