Difference between revisions of "Sarma"
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
|||
| (8 intermediate revisions by the same user not shown) | |||
| Line 1: | Line 1: | ||
| − | + | ||
== Description == | == Description == | ||
8 servings | 8 servings | ||
| Line 21: | Line 21: | ||
* ⅔ cup cooked [[rice]] | * ⅔ cup cooked [[rice]] | ||
| − | == | + | == Procedures == |
# Remove bruised leaves from [[cabbage]] and cut out center core. | # Remove bruised leaves from [[cabbage]] and cut out center core. | ||
# Pour boiling [[water]] over cabbages to soften. | # Pour boiling [[water]] over cabbages to soften. | ||
| Line 34: | Line 34: | ||
# Pour remaining soup and add enough [[water]] to cover rolls. | # Pour remaining soup and add enough [[water]] to cover rolls. | ||
# Cover and simmer 2 to 2½ hours. | # Cover and simmer 2 to 2½ hours. | ||
| − | [[Category:Croatian Meat | + | ==References== |
| − | [[Category:Bosnian Meat | + | <references/> |
| − | [[Category:Bacon Recipes]] | + | [[Category:Croatian cuisine]] |
| − | [[Category:Ground beef Recipes]] | + | [[Category:Meat Recipes]] |
| − | [[Category:Cabbage Recipes]] | + | [[Category:Bosnian cuisine]] |
| − | [[Category:Ham Recipes]] | + | [[Category:Meat Recipes]] |
| − | [[Category:Ground pork Recipes]] | + | [[Category:Bacon Recipes]] |
| + | [[Category:Ground beef Recipes]] | ||
| + | [[Category:Cabbage Recipes]] | ||
| + | [[Category:Ham Recipes]] | ||
| + | [[Category:Ground pork Recipes]] | ||
[[Category:Rice Recipes]] | [[Category:Rice Recipes]] | ||
Latest revision as of 06:39, 14 July 2012
Description
8 servings
File:453045382.jpg
Croatian Sarma
Ingredients
- 2 large cabbage heads
- boiling water
- 6 slices bacon; chopped
- 1 large onion; chopped
- 1 can tomato soup (10½ oz size)
- 2 eggs
- 2 tsp salt
- ½ tsp pepper
- 1 tsp paprika
- 2 tsp Worcestershire sauce
- ¾ lb ground beef
- ¾ lb ground pork (can be replaced with more ground beef)
- ¾ lb ground ham (can be replaced with more ground beef)
- ⅔ cup cooked rice
Procedures
- 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 2½ hours.
