SARMA (CROATIAN SAUERKRAUT ROLLS)
Origin of this meal is Turkish. They also call this meal the same. There are many ways of making "sarma" and they differ according to the region. This recipe is my mother who is an expert in "sarma" making. It is also old recipe, actually my grandmother recipe.
Provided by nitko
Categories One Dish Meal
Time 4h
Yield 15 portions, 15 serving(s)
Number Of Ingredients 16
Steps:
- Take the whole sauerkraut head and remove leaves carefully avoiding damaging them. 1500 g should give about 20 to 25 sarmas. Cut the thick part at the bottom of each leaf (cut it triangularly).
- Mix grounded beef, pork and bacon. Add two eggs and very finely minced onion. Cook rice until half done and add into meat. Add salt, pepper and mix hard.
- Take leaf of sauerkraut and put meat in it and make a small package making sure to close ends. I don't know how to explain it but you have to press leaf end into. Do it until you have enough meat or leaves.
- Take a really large pot and start to put sarmas in it. At the bottom put smoked bacon skins if you have any, than one layer of sarmas, one layer bacon or pork ribs. Also add sliced sauerkraut in between. After you lay all sarmas and bacon, ribs and sliced sauerkraut, pour 2 cups of brine over everything (this is optional, my family like really sour sauerkraut that's why I've put it).
- Cook for about 1 hour on mild fire. Some people, and I'm among them like to add this: take small pan, melt lard and fry flour until brownish - add paprika and some cold water and make creamy stuff (we call this "ajmbren"). Add this into sarma and cook 2 to 3 hours.
- The best sarma in the next day, not the day you've cooked it. You can eat sarma up to whole week; you can also freeze portions. We eat cooked potato on lard and onion with it called "restani krumpir".
SAUERKRAUT BEEF BUNS
Our three boys always seemed to be hungry when they were growing up. These golden filled buns were sure to satisfy. Now our grandchildren gobble them up. - Margaret Kepke Creston, British Columbia
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 4 dozen.
Number Of Ingredients 5
Steps:
- In a large skillet, cook beef and onion over medium heat until the meat is no longer pink; drain. Add sauerkraut. Cool for 15 minutes. , Meanwhile, flatten each piece of dough. Top each with a heaping tablespoonful of beef mixture. Fold dough over filling to meet in center; pinch edges to seal. , Place seam side down on greased baking sheets. Cover and let rise in warm place until doubled, about 30 minutes. , Bake at 350° for 15-20 minutes or until golden brown. Brush with butter. Serve warm.
Nutrition Facts : Calories 45 calories, Fat 1g fat (0 saturated fat), Cholesterol 5mg cholesterol, Sodium 149mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
EASY CABBAGE ROLLS WITH SAUERKRAUT
This recipe is so easy and people just love these cabbage rolls. Much of the flavor comes from the sauerkraut and tomato juice, so there is little else to it. I have substituted lean ground beef for half of the ground pork with much success.
Provided by Just Call Me Martha
Categories Pork
Time 2h20m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Combine pork, rice, onions, pepper, garlic powder, salt and paprika in large bowl.
- Steam heads of cabbage until leaves remove easily (about 5 minutes each in microwave along with 1/2 cup water, covered with plastic wrap works well) Take handfuls of meat mixture and roll up in cabbage leaves.
- Place rolls in roasting pan.
- After covering the bottom of the pan, top with half of the sauerkraut and half of the tomatoes.
- Repeat with second layer.
- Pour tomato juice over top.
- Cover and bake 2 1/2 hours at 350 degrees.
Nutrition Facts : Calories 513.6, Fat 24.9, SaturatedFat 9.2, Cholesterol 81.8, Sodium 1405, Carbohydrate 48.7, Fiber 11.3, Sugar 17.1, Protein 26.8
SAUERKRAUT ROLLS
Surfed the net to find a recipe like my Grandma Agnes Brendly and Aunt Agnes Bruegel , both immigrants of Hungary and Germany. The recipe I have is only half there, ripped from a page of a recipe tablet. This is the only one I could find, which sounds similar to this handed down recipe...only a few ingredients different..I hope...
Provided by Pat Duran
Categories Cheese Appetizers
Time 1h10m
Number Of Ingredients 20
Steps:
- 1. Dough: Mix 2 cups of the flour,nutmeg,salt together to blend. Add in the eggs and cream ; then adding in remaining flour until all mixed in.(oil is for the frying).
- 2. Place dough onto a floured surface and knead the dough about 10 times until smooth. Cover the dough with a clean towel and let rest for 30 minutes at room temperature. --- Make the Garnish: Heat the butter in a deep sauté pan and caramelize the onions, sprinkle the sugar over onion, this will take about 15 minutes, keep stirring the onions until caramel in color. Remove from pan and place in a bowl.
- 3. Filling: Roll the noodle dough to and 18x12 inch rectangle. Sprinkle the cheese over the dough, and then the cold sauerkraut and the bacon and caraway seeds if using.
- 4. Roll up the noodle sheet (like a jelly roll) and seal the ends. Cut the log into 2 inch slices. Heat the oil over medium heat and place the slices into the skillet and fry for 2 to 3 minutes on each side. After browned place a cover on the pan, turn the heat to low and let sit for 5 minutes. --- When done remove the rolls to a platter and top with the caramelized onion. Garnish with fresh chopped scallions and serve with applesauce or serve with sour cream.
HOW TO COOK SAUERKRAUT
Learn how to cook sauerkraut. A simple, quick German sauerkraut recipe, the perfect side dish for bratwurst or other sausages.
Provided by Adina
Categories Sides
Time 40m
Number Of Ingredients 11
Steps:
- Drain the sauerkraut. Finely slice the onion and the apple. Set aside.
- Heat the oil in a saucepan and cook the apple and onions for about 3-4 minutes, until the onions are translucent.
- In the meantime, finely grate the potato. Set aside.
- Sprinkle the sugar on top of the onion and apple slices, stir lightly and let the sugar caramelize for a couple of minutes. Keep an eye on it and don't let it become too dark, it should be only lightly caramelized.
- Add the peppercorns, cloves, juniper berries, bay leaves, sauerkraut, grated potato, and stock. Stir well.
- Simmer: Bring to a boil, turn the heat down to medium-low, cover and simmer for 30 minutes.
Nutrition Facts : ServingSize 1 /4 of the dish, Calories 186 kcal, Carbohydrate 34 g, Protein 5 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 932 mg, Fiber 8 g, Sugar 14 g, UnsaturatedFat 4 g
GERMAN SAUERKRAUT ROLL
This is grilled and makes a nice meatloaf shape that can be carved into slices as an elegant grilled dinner item with a sauerbraten type of gravy or made into German burgers by serving on a bun, with an extra slice of swiss melted on top. It's different, to be sure, but in a good way, and it is delicious and all my family enjoyed.
Provided by PalatablePastime
Categories Meatloaf
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Prepare grill for indirect cooking.
- Saute onion and garlic until onion is translucent.
- Allow to cool, then mix in meats, mustard, salt and pepper.
- Oil or spray a cookie sheet sized piece of wax paper.
- Evenly spread out meat into a rectangle about 1/2 inch thick.
- Layer cheese and sauerkraut over the surface of the meat.
- Carefully roll meat up as a jelly roll, pinching sides and seams closed.
- Place on grill away from direct heat and cook until center of roll registers 160F on a meat thermometer, about 75 minutes.
- Allow to stand 15-20 minutes before slicing.
Nutrition Facts : Calories 521.3, Fat 40.8, SaturatedFat 16.6, Cholesterol 129.9, Sodium 1243.7, Carbohydrate 7, Fiber 2, Sugar 1.8, Protein 30.3
AUTHENTIC ROMANIAN SAUERKRAUT STUFFED CABBAGE ROLLS
Authentic Romanian Sauerkraut Stuffed Cabbage Rolls- a great recipe for feeding a crowd, take it to potlucks and family reunions. The recipe explains the traditional way of making the cabbage rolls and also the crockpot and the Instant Pot versions.
Provided by The Bossy Kitchen
Categories Meat and Poultry
Time 3h45m
Number Of Ingredients 11
Steps:
- Make the filling:
- In a large bowl place together ground meat, diced onions, rice, thyme, ground pepper and marjoram. Mix everything really well.
- Set aside.
- Make the cabbage rolls:
- Prepare the cabbage leaves by removing the core and the thickest part of each leaf. If the leaves are too big cut them in half.
- Grab a cabbage leaf and place 1 tablespoon of meat on it. Wrap the meat inside the cabbage leaf to obtain a neat roll.
- Place shredded cabbage on the bottom of the pot, then start adding the rolls.
- Optional, you can add a layer of bacon over each layer of rolls.
- Fill up the pot with cabbage rolls, then mix together the tomato juice and the paste and pour it over the rolls.
- Add water to cover the rolls.
- The final layer should be shredded cabbage.(use left over cabbage)
- Sprinkle more bacon, thyme and bay leaves and cover with a lid.
- Bake in the oven at 350F for about 2 hours.
- Remove the lid and allow the cabbage rolls to bake for another 30-45 minutes. You might notice the water evaporated, so you can add a little bit more, but do not fill up the pot again.
- Serve them warm with a dollop of sour cream on top, fresh bread or polenta and hot peppers.
- Crockpot: Follow the same method of making the rolls, but cook them in the crockpot on "Low" from 6-8 hours, or 4-5 hours on "high".
- Instant Pot: Follow the recipe as I describe it. Close the pot and press the "Pressure Cook"manual button setting the time for about 18-20 minutes. Do a natural pressure release.
Nutrition Facts : Calories 290 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 67 milligrams cholesterol, Fat 17 grams fat, Fiber 2 grams fiber, Protein 23 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 539 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
GOLABKI - CABBAGE ROLLS
This is how I like my cabbage rolls. I came to love sauerkraut rolls prepared this way when I tried something similar at the sauerkraut festival in my little town. The church that made them one year posted the recipe (albeit it was for umpteen million of these) and while I wasn't smart enough to jot that recipe down at the time, I did remember some key ingredients. This recipe is very close to theirs in taste, and that's great because now I don't have to wait for 1 year to pass before I can have them again. They are very simple to make if you freeze the cabbage, and make a great hearty entree. I hope you enjoy!
Provided by PalatablePastime
Categories One Dish Meal
Time 9h30m
Yield 5-6 serving(s)
Number Of Ingredients 15
Steps:
- Wrap cabbage in plastic wrap and place in freezer; allow to freeze overnight.
- Thaw before using; when thawed, core cabbage and carefully remove leaves, leaving them whole.
- Alternatively, you may core cabbage, and immerse it into boiling water, removing it every few minutes and carefully lifting away loosened leaves.
- Rinse sauerkraut and allow to drain.
- Brown ground pork, beef, onion, salt and pepper in a large skillet, and drain off any fat.
- Allow meat mixture to cool slightly, then stir in condensed tomato soup, egg, uncooked rice and paprika.
- Preheat oven to 350°F.
- Place one cabbage leaf flat, and towards the stem end, place some of the meat mixture on the leaf.
- The amount of meat you use will vary, depending on the leaf size; make sure it is not overstuffed (rice expands during cooking).
- Fold sides of cabbage leaf over meat and roll up loosely until meat mixture is sealed within the roll.
- Place the cabbage roll seam-side-down in a large casserole dish or lasagna pan.
- Continue rolling up cabbage until you run out of meat or leaves large enough to use.
- If you have leftover meat, spoon it into the cracks between the cabbage rolls.
- If you have leftover cabbage, chop it coarsely and layer over the top of the rolls.
- Spread sauerkraut evenly over the top of the cabbage rolls.
- Stir together tomato juice, with water/tomato juice/kraut juice (make sure your total is about 2 1/2 cups) along with the 2 tsp of Worcestershire sauce.
- Pour this over the cabbage rolls.
- Sprinkle lightly with remaining paprika.
- Cover casserole (may use foil) and bake for one hour.
- Remove foil or other covering and bake 30 minutes more.
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- Heat the oil in a deep pan and braise the onions and carrots in it. Once theyre ready, add the mince to them and finish mashing everything with a whisk to turn it to crumbs. Once the mince is braised well, add the rice , a little water and the spices . Leave it to simmer until the liquid disappears.
- Once the rice swells, add the tomato juice and chopped parsley to the mixture. Remove the mixture from the stove. Put several sauerkraut leaves at the bottom of a deep pot. Using a teaspoon, put a little stuffing in each leaf, roll them up well and arrange atop the leaves in the pot.
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SAVORY SAUERKRAUT AND HAM ROLLS - GERMANFOODS.ORG
From germanfoods.org
Servings 6Category Appetizers
- Preheat oven to 375 degrees F. Soak mushrooms in 1/4 cup of cream. Cut bacon in cubes. Begin cooking bacon on medium/high heat. Add ground pork and heat until cooked through. Let cool and drain excess grease.
- Combine leek rings, clove, juniper berries, sauerkraut and tomato in a sauce pan. Simmer for 15 minutes. Add creamed mushrooms and allow to simmer until mushrooms soften. Drain liquid from mixture and let cool.
- Unroll crescent roll dough into a rectangular shape and press seems together. Cover evenly with bacon and ground pork, then with the drained sauerkraut mixture. Roll dough into a log. Slice dough log 6 times and lay slices on a baking sheet (slices should look similar to cinnamon rolls). Pour remaining cream into rolls and cover with shredded Emmentaler cheese.
- Bake at 375 degrees F for 20 to 25 minutes or until dough is golden brown. Serve with sour cream.
VEGAN CABBAGE ROLLS WITH SAUERKRAUT - WHERE IS MY SPOON
From whereismyspoon.co
Reviews 2Calories 272 per servingCategory Romanian Main Course
- Separate the cabbage leaves very carefully, trying not to break them too much. If you do break them here and there, don't throw them away, you will need them later as well. Only throw away the middle of the cabbage.
- Cut the larger leaves into halves, in the middle where the thick stem is. Discard the thick stem but only in the case of the larger leaves that you are splitting in half.
- Leave the smaller leaves whole, but cut the thick stem as well as possible so that the leaves will be easy to roll. Wash, then soak the leaves in cold water for about 20-30 minutes.
TRADITIONAL ROMANIAN CABBAGE ROLLS (SARMALE) RECIPE
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4.9/5 (10)Category MainCuisine RomanianTotal Time 3 hrs 30 mins
- Meanwhile chop the large onion. Sauté half of the quantity for a couple of minutes, saving the other half for later and set aside.
- In a large bowl mix all types of ground meat, add sauted onions and boiled rice, dried herbs, 1 teaspoon water, salt and pepper and mix well using your hands.
CABBAGE ROLLS WITH PORK & SAUERKRAUT - WHITNEYBOND.COM
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- Peel any discolored leaves from the outside of the cabbage, cut the stem out of the cabbage then place the head of cabbage in a large pot and fill the pot with enough water to cover the cabbage.
- Once the water comes to a boil, remove the pot from the heat and let the cabbage sit in the pot for 10-12 minutes.
- Remove the cabbage from the pot and peel the outer leaves off one by one, set the leaves aside.
SAUERKRAUT CABBAGE ROLLS (VEGETARIAN) - EVERYDAY HEALTHY ...
From everydayhealthyrecipes.com
Cuisine VegetarianTotal Time 2 hrs 15 minsCategory Dinner, Side DishCalories 339 per serving
- You will need a large shallow casserole dish with lid.Start by preparing the cabbage. Cut out the tough middle bit (about 3 cm deep). Place your cabbage in a large pot, fill with about 5-6 cm of water, cover and bring to boil. Then simmer for 10 minutes or until the leaves start separating.
- Transfer the cabbage onto a plate or cutting board and separate the leaves from the top layer (using 2 forks and a knife). Place the cabbage back in the pot, simmer for a few more minutes and remove a few more leaves.Repeat this process until you have about 20 leaves. Don’t worry if some of them tear, you’ll be able to use them for lining the bottom of your casserole dish and covering the cabbage rolls.
- Next slice off the thick middle bit from each leaf (the outer part of the leaf). Your leaves are now ready to be turned into cabbage rolls.
- To make the sauerkraut cabbage rolls filling mixture start by boiling the rice a little al dente (it will finish cooking in the oven). Combine the rice with the water, add a little salt, cover and bring to the boil then lower the heat and cook until all the water has been absorbed. Remove from the heat and set aside.
PORK AND SAUERKRAUT ROLL-UPS - GERMANFOODS.ORG
From germanfoods.org
- Preheat oven to 375ºF. Soak mushrooms in 1/4 cup of cream. Cut bacon in cubes. Begin cooking bacon on medium/high heat. Add ground pork and heat until cooked through. Let cool and drain excess grease.
- Combine leek rings, clove, juniper berries, sauerkraut and tomato in a sauce pan. Simmer for 15 minutes. Add creamed mushrooms and allow to simmer until mushrooms soften. Drain liquid from mixture and let cool.
- Unroll crescent roll dough into a rectangular shape and press seems together. Cover evenly with bacon and ground pork, then with the drained sauerkraut mixture. Roll dough into a log. Slice dough log 6 times and lay slices on a baking sheet (slices should look similar to cinnamon rolls). Pour remaining cream into rolls and cover with shredded Emmentaler cheese.
HAM AND SAUERKRAUT ROLL-UPS - GERMANFOODS.ORG
From germanfoods.org
- Drain sauerkraut well. Melt butter and begin cooking onions over medium heat. Add in drained sauerkraut and continue cooking until onions are soft and beginning to brown slightly. Add salt, pepper and caraway to taste.
- Dab ham slices with mustard. Place sauerkraut and onion mixture in the center of the ham slice and roll ham slice around filling. Place ham roll-up in a baking tin. Repeat until all ham is rolled. Cover ham roll-ups with slices of butterkäse and pour beer over the rolls.
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