|Nutritional Guidelines (per serving)|
This recipe for sarma is slightly different from Sarma Recipe #1 in that paprika and eggs are added to the primarily pork meat mixture, and the sauerkraut is rinsed. Also, the sauce is thickened with a roux called a .
Check this Quick Tip for an easy way to remove leaves from a cabbage head.
- 1 large head cabbage, 3 to 4 pounds
- 1 pound ground pork
- 1/2 pound ground chuck
- 1 teaspoon salt
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 2 large eggs, well beaten
- 1/2 cup raw rice, rinsed
- 1 (32-ounce) jar sauerkraut, rinsed and drained
- 1 large ham slice or pieces of smoked butt
- 1 (8-ounce) can tomato sauce
- 6 tablespoons canola oil
- 4 tablespoons all-purpose flour
One day prior to serving, cut the core out of the cabbage and salt the cavity. Place cabbage in large pot of boiling water. Add bread, cover, turn off heat and let stand overnight. Next day, separate leaves, cutting out any large veins.
Mix together pork, beef, salt, paprika, pepper, eggs and rice. Place 1 tablespoon on each cabbage leaf and roll up.
Place half the sauerkraut in a Dutch oven or pot with a cover. Place ham or smoked butt on top of that, add the sarms and top with the remaining sauerkraut, tomato sauce and enough water to cover. Bring to a boil and reduce heat. Cover and cook 1 hour.
Make a zafrig by combining oil and flour in a small skillet, stirring constantly until mixture thickens and turns light brown. Add some of the cooking liquid and stir until smooth. Add this thickener to the sarma in the pot. Mix thoroughly and cook 1 more hour.
Sarma freezes well cooked or uncooked.