Serbian Stuffed Cabbage Recipes

SARMA (STUFFED CABBAGE)

Steps:

• Place cabbage in the freezer for a few days. The night before making the rolls, take it out to thaw.
• 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.
• 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.

SERBIAN STUFFED CABBAGE (SARMA)

Steps:

• Gather the ingredients.
• Steam the head of cabbage until the outer leaves are limp, then cool slightly and separate the leaves.
• With a paring knife, remove the tough ribs from the leaves without damaging them. Reserve the tougher outer leaves, but don't use for rolling.
• In a medium bowl, mix together the ground chuck, ground pork, rice, and onion soup mix.
• Adding a small amount of water will make the mixture easier to handle.
• Heap 2 tablespoons of filling onto each steamed, prepared cabbage leaf.
• Fold the bottom of the cabbage leaf up over the meat.
• Fold sides to the center and roll away from yourself to encase completely.
• Repeat until the meat filling is gone.
• Heat oven to 350 F.
• Discard the cabbage core and coarsely chop any remaining cabbage except the tough outer leaves you have reserved.
• Spread the chopped cabbage on the bottom of a large casserole dish or Dutch oven. Add the drained sauerkraut.
• Layer on the cabbage rolls, seam-side down.
• Cut the smoked ribs into pieces. Space the ribs or other smoked meat of choice between the cabbage rolls.
• Cover rolls with reserved tough outer leaves.
• Mix tomato sauce and soup with enough water to make a liquidy consistency.
• Pour over rolls until mixture is level with rolls, but not over the top.
• Cover the casserole dish and bake 1 hour.
• Then reduce temperature to 325 F and bake for 2 more hours.
• Let sit 20 to 30 minutes before serving.
• This dish freezes well.

SERBIAN STUFFED CABBAGE

Steps:

• In a skillet, brown beef and onion; drain and set aside. In a Dutch oven or large kettle, bring 2 quarts of water to a boil. Add cabbage; simmer 6-8 minutes. Remove wilted cabbage leaves with a fork; drain and cool. , Meanwhile, in a saucepan, add rice to 2 cups boiling water; when water comes to a boil again, remove from the heat. Drain and rinse. Add rice to beef; season with salt and pepper. Remove the large vein from 12 large cabbage leaves. , Line bottom of another large kettle with half of the remaining small cabbage leaves; cover with half of the sauerkraut. Place 1 tablespoon of meat mixture on each large cabbage leaf. Fold sides over and roll leaf up tightly lengthwise; tuck loose ends under and place seam side down on top of sauerkraut. Repeat with remaining large leaves and meat mixture. Cover with remaining sauerkraut and small cabbage leaves. , For gravy, combine the oil and flour in a small saucepan. Add remaining ingredients and cook over medium heat until slightly thickened; pour over cabbage leaves. Simmer gently over low heat for 1-1/2 to 2 hours, shaking kettle occasionally to prevent sticking.

SERBIAN CABBAGE

Steps:

• Place cabbage and onions in a shallow 4 quart buttered casserole.
• Pour the milk over and sprinkle with the breadcrumbs; dot with butter and sprinkle with paprika.
• Cover and bake at 350°F for 30 minutes. Uncover and bake an additional 30 minutes or until crumbs are golden brown, and cabbage is tender.
• You can probably substitute low fat or non fat evaporated milk, but don't use regular milk. Some magic will occur, and the cabbage develops a wonderful creamy consistency. (The original recipe states unsuspecting guests won't even recognize it as the "dreaded" cabbage, but I don't think I'd go that far.).
• I just say it's Comfort Food at it's finest.

GRANDMA MILKAS SODOMA, CROATIAN [CABBAGE ROLLS]

Steps:

• Place cabbage in a large pot, If you take the time to core the cabbage it will be easier to remove the leaves.
• Fill pot with water until the cabbage is floating. Set temperature to low boil.
• Finely dice the onion and the garlic.
• In a large bowl, combine rice,onion, garlic, hamburger, pork sausage,salt, pepper.
• Mix thoroughly, and form into two inch balls.
• Carefully remove cabbage leaves,.
• With the bottom of the leaf towards you, place a ball on the leaf and roll leaf one comlpete roll, then tuck the sides of the leaf in and continue rolling.
• Place all of the balls on a cookie sheet.
• When all of the balls are rolled, remove cabbage from water, Save the water.
• Chop up the remaining cabbage.
• You can either use the largest pot you have or a roaster oven, which is what I prefer.
• Place bag of sauerkraut on the bottom, add all of the balls, place remaining bag of sauerkraut on top, add the cabbage you chopped up.
• Pour in the water you saved from boiling the cabbage.
• Set Temp to low boil.
• Cook for three hours, the longer it cooks the better it tastes.