June 2011 – Sarma
Posted by admin on Jul 12, 2011 in Recipes | 0 commentsMy mom’s Sarma recipe is a Serbian dish that is to die for and nobody does it better than my mom. Basically cabbage leaves wrapped around different ground meats, rice and other tasty things. It’s love on a spoon.
I wish I could give the recipe but the family secrets are well guarded – I don’t even know them. – Mila Grigg
This Sarma recipe Pink Ladders found on allrecipes.com. Although this is not Mila’s family recipe, we may taste the idea.
“For this satisfying dish, cabbage leaves are stuffed with a seasoned mixture of rice, ground beef, pork and ham. They are then laid on a bed of sauerkraut and simmered to completion. This is the best stuffed cabbage recipe I’ve ever tried.”
INGREDIENTS:
| 1 pound lean ground beef1/2 pound ground pork1/2 pound ground ham1 cup uncooked long-grain white rice
1 onion, finely chopped 1 egg |
1/2 teaspoon garlic powder1 teaspoon salt1 teaspoon coarse ground black pepper1 pound sauerkraut
1 cup tomato juice water to cover |
DIRECTIONS:
| 1. | Place cabbage in the freezer for a few days. The night before making the rolls, take it out to thaw. |
| 2. | In a large bowl, combine the beef, pork, ham, rice, onion, egg, garlic powder, salt and pepper. Mix well. Form meat mixture into oblong balls, using 1/2 cup of the mixture at a time. Then, wrap a cabbage leaf around each ball. |
| 3. | Spread the sauerkraut in the bottom of a large pot, then layer cabbage rolls on top, placing them seam-side down. 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, adding more water as necessary. |
