Cabbage Rolls Sarma Food

SARMA (CABBAGE ROLLS)

Steps:

• Remove bruised leaves from cabbage and cut out center core.
• Pour boiling water over cabbages to soften.
• Meanwhile, sauté bacon and onion until bacon is done.
• Add half the tomato soup.
• Beat eggs and add salt, pepper, paprika, Worcestershire sauce, ground beef, pork and ham.
• Add bacon mixture and rice and mix thoroughly.
• Separate cabbage leaves and drain.
• Place heaping tablespoon of stuffing at core end of each cabbage leaf and roll carefully, tucking in ends.
• Place rolls in layers in Dutch oven or heavy kettle.
• Chop small unused leaves and place over to.
• Pour remaining soup and add enough water to cover rolls.
• Cover and simmer 2 to 2-1/2 hours.

THE VERY BEST CABBAGE ROLLS AKA SARMAS

Steps:

• Core cabbage and boil in pan of water with 3 tblsp vinegar,boil about 25 minutes till leaves are soft.
• While the cabbage is boiling,cook bacon, crisp and crumbled set aside.
• Saute onions and garlic,set aside.
• Mix beef and pork with eggs,spices,rice and 1/2 cup onions and garlic and bacon.
• Cut thick vein from leaves.
• Fill cabbage leaves with 2 tblsp of filling place seams down.
• Combine sauce,sauerkraut,remaining onions,garlic, sugar,salt,paprika,and pepper. Pour over cabbage rolls.
• Can be made in crockpot 6-8 hours low or stovetop bring to boil cover and simmer 3 hours or in the oven 350 foil covered for 2 hours.
• When the rolls are done add a mix of cornstarch and water to thicken the sauce and pour over rolls to serve.

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.

ROMANIAN SARMALE (CABBAGE ROLLS)

Steps:

• Remove core from cabbage. In a large pot, bring to boil enough water to cover cabbage. Add 2 tablespoons salt and 1/4 cup vinegar to boiling water. Immerse cabbage in boiling water. Cover and cook over medium-high heat 5 to 7 minutes. With fork or tongs, gently remove leaves as they become tender. Drain well; let cool. Trim main leaf vein so it is flat like rest of cabbage leaf.
• In a large frying pan over medium heat, add oil, onions, celery, bacon, salt, pepper, paprika, parsley leaves and saute until light golden brown. Remove from heat and let cool for 1/2 hour.
• Add ground pork, rice and sauteed onions together along with 1/2 cup water, and mix well. This is the meat filling.
• Place 1 to 2 tablespoons of the meat filling in center of cabbage leaf. Fold right hand side of leaf over filling, then roll from base to bottom of leaf, then with index finger gently tuck left hand side of leaf into cabbage roll to make a nice neat roll. Squeeze juice out of sauerkraut and place 1/2 of jar on bottom of pot. Chop any leftover cabbage and place on top of sauerkraut. Place pork hock on top of sauerkraut. Arrange cabbage rolls, seam side down in pot in neat layers. Place them loosely touching each other and layer on top of one another. Sprinkle with salt between layers. Place second half of sauerkraut on top of cabbage rolls. Spread tomato sauce and tomato juice over kraut and place 1 bay leaf (and optional dill sprig) on top. Cover rolls with water just enough to cover rolls. Place heavy dish on top making sure there is a couple inches between plate on top of pot. Cover pot and bring to boiling and reduce heat to simmer and cook for about 2 hours.
• Serve with sour cream and mamaliga for a real romanian dish.

CABBAGE ROLLS-SARMA

Steps:

• Preheat oven to 325 degrees.
• Cut the top of the core out of the head of cabbage. Stick a fork into the core. Set head of cabbage in a large pan of water and boil for a few minutes until the leaves become loose.
• While the cabbage is boiling, prepare the meat mixture in a large bowl. Combine the beef, pork, rice, onion, eggs, salt, pepper, and garlic powder. Mix well (I usually use my hands to knead it all together).
• Remove leaves of cabbage as they loosen from the head with tongs to a colander. You may wish to rinse the leaves with some cold water so it's easier to work with them.
• Next, fill each leaf to make rolls:.
• Cut the bacon down the middle using kitchen shears. Place 1-2 half strips of bacon into the bottom of the cabbage leaf near the core end. Next, put 3 or so tablespoons or sauerkraut on top of the bacon. After that, put a handful of meat mixture on top of the sauerkraut. How much meat mixture you use depends on how large your cabbage leaves are. You can adjust the amount of meat mixture according to how easy or difficult it is to roll up the leaf. Wrap the core side up and over the mixture ingredients, tuck it under tightly, fold the sides in, and roll the rest. This may take a few tries to get, but fairly easy to get the hang of.
• As you fill your cabbage leaves, set them in a row in a large roasting pan. Repeat the rolling process until you have run out of meat mixture or cabbage leaves, whichever comes sooner. I have found that with this recipe I usually have enough for 12 large rolls with some filling left over depending on how big the cabbage leaves are.
• After you have filled your roasting pan with rolls, put the remaining bacon strips on top of the rolls and top with whatever sauerkraut you have left. Fill the pan with sauerkraut juice until it comes at least half-way up the sides of the pan.
• Cover the pan with tinfoil and bake for 2-3 hours.
• Serve with crusty bread.