Sarma S Kislim Zeljem

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Sarma S Kislim Zeljem

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!

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!