posted by Sparkie 05-11-103 1:36 PM
Sarma (Croatian Style Cabbage Rolls)
1 Cabbage *
1 pound lean ground beef
1 pound ground pork
1 cup long-grain white rice (parboiled)
1 onion, finely chopped
1/2 teaspoon garlic powder
1 teaspoon salt
1 teaspoon coarse ground black pepper
1 pound sauerkraut
1 cup tomato juice
water to cover (flavoured with chicken Bouillion cube)
Core cabbage and cook in boiling water to soften leaves, remove leaves, cut away heavy part of leaf.
In a large bowl, combine the beef, pork, rice, onion, egg, garlic powder, salt and pepper. Mix well. Using 1/2 cup of the mixture at a time, place on softened leaf and roll up
Spread the sauerkraut in the bottom of your 6 quart Nesco, then layer cabbage rolls on top, placing them seam-side down. Spread more sauerkraut on top and between rolls. 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, or longer, adding more water as necessary.
Serve with a spoonful of sour cream on your rolls.
Freezes well too.
*Quite often when I can find it, I prefer to use what we call Sour Cabbage, which is a cabbage that has been prepared as you would prepare sauerkraut. This is a very sour taste, and a lot of people might not like it. I like it because I don't have to "prepare" the cabbage, as you would do with a "fresh" cabbage.
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