Sarma Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
2 large: Cabbage heads,
Boiling water,
6 slice: Bacon, chopped
1 large: Onion, chopped
1 can: Tomato soup, 10 1/2 oz size
2: Eggs,
2 tsp: Salt,
1/2 tsp: Pepper,
1 tsp: Paprika,
2 tsp: Worcestershire sauce,
3/4 lbs: Ground beef,
3/4 lbs: Ground pork,
3/4 lbs: Ground ham,
2/3 cup: Cooked rice,
Directions:
Remove bruised leaves from cabbage and cut out center core. Pour
boiling water over cabbages to soften. Meanwhile, saut
bacon and
onion until bacon is done. Add half the tomato soup. Beat eggs and
add salt, pepper, paprika, Worcestershire sauce, ground beef, pork
and ham. Add bacon mixture and rice and mix thoroughly. Separate
cabbage leaves and drain. Place heaping tablespoon of stuffing at
core end of each cabbage leaf and roll carefully, tucking in ends.
Place rolls in layers in Dutch oven or heavy kettle. Chop small
unused leaves and place over to. Pour remaining soup and add enough
water to cover rolls. Cover and simmer 2 to 2-1/2 hours.
Source: Selma Chutuk - St. Anthony Croatian Church Womens Guild
Los Angeles, California
Source from luhu.jp
boiling water over cabbages to soften. Meanwhile, saut
bacon and
onion until bacon is done. Add half the tomato soup. Beat eggs and
add salt, pepper, paprika, Worcestershire sauce, ground beef, pork
and ham. Add bacon mixture and rice and mix thoroughly. Separate
cabbage leaves and drain. Place heaping tablespoon of stuffing at
core end of each cabbage leaf and roll carefully, tucking in ends.
Place rolls in layers in Dutch oven or heavy kettle. Chop small
unused leaves and place over to. Pour remaining soup and add enough
water to cover rolls. Cover and simmer 2 to 2-1/2 hours.
Source: Selma Chutuk - St. Anthony Croatian Church Womens Guild
Los Angeles, California
Source from luhu.jp