Sarma (Sour Cabbage Rolls)
Ingredients
1 head of sour cabbage, (3½-4 Ib or 1.75-2 kg)
2 pounds (0,90 kg) lean ground beef, preferably grass feed
½ pounds (0,70 kg) ground pork
2/3 cup rice, washed in cold water and drained I medium onion, finely chopped 2 large garlic cloves, minced
2 teaspoons sweet paprika
2 teaspoons salt
1 teaspoons ground black pepper
2 teaspoons Vegeta seasoning
2 large eggs, slightly beaten
2 to 3 thick slices of smoked bacon cut into very small squares (about 4 to 5 tablespoons)
2 tablespoons lard or extra virgin olive oil
5 to 6 slices of dried smoked meat or bacon
3 to 4 dried bay leaves
1 jar sliced sour cabbage
1 tsp onion salt
FOR SAUCE:
4 tablespoons lard or extra virgin olive oil
3 tablespoons flour
2 teaspoon sweet paprika
I teaspoon garlic salt 1 teaspoon onion salt
1 teaspoon Vegeta seasoning
1/3 cup strained tomatoes or 1 tablespoon tomato paste mixed with 1/4 cup cold water
2½ to 3 quarts cold water
1 tsp black pepper
Directions
In the large bowl mix the ground beef, ground pork, chopped bacon, slightly beaten eggs, minced garlic, salt, black pepper, Vegeta seasoning end paprika, and onion salt
In large pot heat 2 tablespoons lard or olive oil over medium heat. Add chopped onion and fry gently until just transparent.
Add meat mixture to the pot, mix well and cook for 4 to 5 minutes. Stir in washed rice and cook over medium heat for 2 more minutes.
Peel of the cabbage leaves and trim the thick ribs at the base. If cabbage leaves tastes to sour wash the cabbage leaves in cold water.
Put the meat mixture (about 2 to 3 tablespoons - depends on size of the leaves) in the center of the cabbage leaves in which they will be rolled
Roll the leaf over the meat and fold over one end, finish rolling and tuck in the free end.
Use half of the sliced cabbage to cover the bottom of the large pot or casserole.
Slice finely rest of the cabbage head and use it to cover the bottom of the pot or casserole.
Place the cabbage rolls on the sliced cabbage, side by side in the pot or casserole. Form layers but between the layers put the rest of the sliced cabbage and slices of smoked meat (or bacon) and bay leaves.
In the large pan heat the lard or oil, than add in the flour and cook until light brown.
Put in red paprika and strained tomatoes, mix and than add approximately 2½ to 3 quarts of cold water. Bring sauce to simmer.
Pour this sauce over the cabbage rolls. The layer of liquid must cover the rolls. Add more water if needed. Cover the pot or casserole and bring to boil. After that reduce the heat and cook slowly for about 1 hour.
Preheat the oven to 350 F. Transfer pot with sarma to the oven and cook covered for about 1 to 1½ hours. Remove cover from the pot or casserole and bake sarma in the oven for 30 to 35 minutes
Serve hot with mashed potatoes or bread.
Assembly & Note
Serve hot with mashed potatoes or bread.