On Line Cookbook
Sarma S Kislim Zeljem - Slovenian Cabbage Rolls
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Recipe Information
Description:
A Traditional Slovenian Meal. This is a recipe that most people will recognize as the best recipe!

Source:
Peek

Serves/Makes:4 or more

Ingredients
  • 1 large head cabbage
  • 1-1/2 lbs (.7 kg). ground lean pork
  • 3/4 lb (.3 kg). ground lean beef
  • 1/2 cup (125 ml) onion, finely chopped, browned in a little bacon fat
  • 1 egg
  • 1 tsp (5 ml) ground black pepper
  • 2 tsp (10 ml) salt
  • 1 cup (225 ml) whole grained rice, uncooked (not minute rice types)
  • 2 lbs (.9 kg). sauerkraut, drained, use a good quality one
  • 1 cup (225 ml) tomato juice
  • 2 cups (475 ml) water
  • 3 pork neck bones
Preparation
  • Core the cabbage and place head down in enough boiling water to cover; turn off heat.
  • When cabbage has wilted remove from the hot water and peel the leaves off, leaving them whole.
  • Trim the heavy vein down to make it look flat.
  • Combine the meats, onion, egg, seasonings and rice; mix well.
  • In the center of each baggage leaf, place 2 3 tbsp (45 ml) of this filling mixture; fold sides in first, then roll up.
  • Line a large kettle with cabbage leaves not used to make the rolls (If necessary, use an extra cabbage if the first head was too small).
  • Layer the cabbage rolls, seam side down.
  • Cover it all with sauerkraut.
  • Add tomato juice and water on top of all that and place the neck bones on the very top.
  • Bring the kettle to a boil, then reduce heat and simmer for a good 3 to 4 hours covered.
Comments
The scent of this cooking is so delectible and will make you feel like you are in an Eastern European country side of a cozy home filled with love and warmth!

Wonderful served with boiled potatoes or homemade egg noodles (dumplings). Don't forget a loaf of crusty chewy sheperd's bread for tearing a chunck to sop up the juice/gravy!

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