SARMA (CROATIAN SAUERKRAUT ROLLS) RECIPE - FOOD.COM
Origin of this meal is Turkish. They also call this meal the same. There are many ways of making “sarma” and they differ according to the region. This recipe is my mother who is an expert in “sarma” making. It is also old recipe, actually my grandmother recipe.
Total Time 4 hours
Prep Time 1 hours
Cook Time 3 hours
Yield 15 portions, 15 serving(s)
Number Of Ingredients 16
Steps:
- Take the whole sauerkraut head and remove leaves carefully avoiding damaging them. 1500 g should give about 20 to 25 sarmas. Cut the thick part at the bottom of each leaf (cut it triangularly).
- Mix grounded beef, pork and bacon. Add two eggs and very finely minced onion. Cook rice until half done and add into meat. Add salt, pepper and mix hard.
- Take leaf of sauerkraut and put meat in it and make a small package making sure to close ends. I don’t know how to explain it but you have to press leaf end into. Do it until you have enough meat or leaves.
- Take a really large pot and start to put sarmas in it. At the bottom put smoked bacon skins if you have any, than one layer of sarmas, one layer bacon or pork ribs. Also add sliced sauerkraut in between. After you lay all sarmas and bacon, ribs and sliced sauerkraut, pour 2 cups of brine over everything (this is optional, my family like really sour sauerkraut that’s why I’ve put it).
- Cook for about 1 hour on mild fire. Some people, and I’m among them like to add this: take small pan, melt lard and fry flour until brownish – add paprika and some cold water and make creamy stuff (we call this “ajmbren”). Add this into sarma and cook 2 to 3 hours.
- The best sarma in the next day, not the day you’ve cooked it. You can eat sarma up to whole week; you can also freeze portions. We eat cooked potato on lard and onion with it called “restani krumpir”.
Nutrition Facts : Calories 522.1, FatContent 36.8, SaturatedFatContent 13.1, CholesterolContent 125.1, SodiumContent 1526.7, CarbohydrateContent 19.9, FiberContent 4.1, SugarContent 2.6, ProteinContent 26.7
STUFFED CABBAGE SOUP RECIPE - FOOD.COM - RECIPES, FOOD ...
OH SO GOOD with a unique taste! If you like vegetable soup then this is similar, but with a little bit of sweet taste.
Total Time 1 hours
Prep Time 15 minutes
Cook Time 45 minutes
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in 6 qt.
- pot over medium heat.
- Add beef, saute until browned.
- Add coleslaw mix and onion.
- Cook covered 4 minutes, stirring after 2.
- Add tomatoes, beef broth, water, brown sugar.
- lemon juice and salt.
- Bring to boil.
- Add rice, reduce heat to medium-low.
- Simmer, covered, 45 minutes or until beef and rice are tender.
Nutrition Facts : Calories 471.2, FatContent 9.6, SaturatedFatContent 3, CholesterolContent 72.6, SodiumContent 1551.1, CarbohydrateContent 68, FiberContent 7.7, SugarContent 41.6, ProteinContent 33.3
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