Serbian Stuffed Cabbage Food

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.

SERBIAN STUFFED CABBAGE

Steps:

• In a skillet, brown beef and onion; drain and set aside. In a Dutch oven or large kettle, bring 2 quarts of water to a boil. Add cabbage; simmer 6-8 minutes. Remove wilted cabbage leaves with a fork; drain and cool. , Meanwhile, in a saucepan, add rice to 2 cups boiling water; when water comes to a boil again, remove from the heat. Drain and rinse. Add rice to beef; season with salt and pepper. Remove the large vein from 12 large cabbage leaves. , Line bottom of another large kettle with half of the remaining small cabbage leaves; cover with half of the sauerkraut. Place 1 tablespoon of meat mixture on each large cabbage leaf. Fold sides over and roll leaf up tightly lengthwise; tuck loose ends under and place seam side down on top of sauerkraut. Repeat with remaining large leaves and meat mixture. Cover with remaining sauerkraut and small cabbage leaves. , For gravy, combine the oil and flour in a small saucepan. Add remaining ingredients and cook over medium heat until slightly thickened; pour over cabbage leaves. Simmer gently over low heat for 1-1/2 to 2 hours, shaking kettle occasionally to prevent sticking.

SERBIAN STUFFED CABBAGE (SARMA)

Steps:

• Gather the ingredients.
• Steam the head of cabbage until the outer leaves are limp, then cool slightly and separate the leaves.
• With a paring knife, remove the tough ribs from the leaves without damaging them. Reserve the tougher outer leaves, but don't use for rolling.
• In a medium bowl, mix together the ground chuck, ground pork, rice, and onion soup mix.
• Adding a small amount of water will make the mixture easier to handle.
• Heap 2 tablespoons of filling onto each steamed, prepared cabbage leaf.
• Fold the bottom of the cabbage leaf up over the meat.
• Fold sides to the center and roll away from yourself to encase completely.
• Repeat until the meat filling is gone.
• Heat oven to 350 F.
• Discard the cabbage core and coarsely chop any remaining cabbage except the tough outer leaves you have reserved.
• Spread the chopped cabbage on the bottom of a large casserole dish or Dutch oven. Add the drained sauerkraut.
• Layer on the cabbage rolls, seam-side down.
• Cut the smoked ribs into pieces. Space the ribs or other smoked meat of choice between the cabbage rolls.
• Cover rolls with reserved tough outer leaves.
• Mix tomato sauce and soup with enough water to make a liquidy consistency.
• Pour over rolls until mixture is level with rolls, but not over the top.
• Cover the casserole dish and bake 1 hour.
• Then reduce temperature to 325 F and bake for 2 more hours.
• Let sit 20 to 30 minutes before serving.
• This dish freezes well.

VEGETARIAN WHOLE STUFFED CABBAGE

Steps:

• Position a rack in the top third of the oven and preheat to 350 degrees F. Rub the inside of a 3-quart round soufflé dish with 1 tablespoon of the olive oil. Set aside.
• Bring a large pot of salted water to a boil. Blanch the cabbage leaves for 2 minutes to soften (they will continue to cook in the oven). Gently nudge them into the water with a large spoon if they float to the top during cooking. Drain and set aside.
• Pulse the garlic in a food processor until finely chopped. Add the celery, carrot and red onion and pulse until finely chopped, scraping down the sides as necessary.
• Heat a large heavy-bottomed skillet over medium heat. Add 2 tablespoons olive oil with the vegetable mixture, thyme, paprika, crushed red pepper flakes, 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring frequently, until the vegetables are softened but not browned, about 4 minutes. Transfer to a large bowl and allow to cool. Reserve the skillet.
• Pulse the cremini and shiitake mushrooms in batches in the food processor until finely chopped. Heat the reserved skillet over medium heat. Add 1 tablespoon olive oil with half of the mushrooms, 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring frequently, until softened and the liquid has released but has not completely evaporated, about 4 minutes. Transfer to the bowl with the cooked vegetable mixture. Repeat with the remaining 1 tablespoon olive oil, remaining mushrooms, 1/2 teaspoon salt and 1/2 teaspoon pepper. Transfer to the bowl with the cooked vegetable mixture and allow to cool for 5 minutes. Add the brown rice, parsley and eggs to the vegetable mixture, and stir to combine well.
• Layer enough of the cabbage leaves to cover the bottom and up the sides of the souffle dish in a single layer, overlapping as needed to fill any visible gaps. Use the larger leaves, as the veins are more pronounced; the bottom will be the presentation side after it is cooked and flipped over.
• Gently spread about 1 2/3 cups of the mushroom mixture in the bottom of the dish in an even layer on top of the cabbage leaves. Evenly spread 5 tablespoons of marinara sauce over the mushroom mixture. Cover with a layer of cabbage leaves. Repeat with another 2 layers of mushroom mixture, marinara sauce and cabbage leaves, until all of the mushroom mixture is used. Reserve the remaining marinara sauce for serving. Tuck the final layer of cabbage neatly into the sides, gently pressing down all around to compact it.
• Tightly cover the dish with aluminum foil and bake until the cabbage is tender and the rice is cooked through, about 2 hours. Remove from the oven, but do not remove the foil. Allow to cool and set for at least 1 hour.
• Remove the foil and gently invert the stuffed cabbage onto a serving platter. Serve with the reserved warmed marinara sauce.

SERBIAN CABBAGE

Steps:

• Place cabbage and onions in a shallow 4 quart buttered casserole.
• Pour the milk over and sprinkle with the breadcrumbs; dot with butter and sprinkle with paprika.
• Cover and bake at 350°F for 30 minutes. Uncover and bake an additional 30 minutes or until crumbs are golden brown, and cabbage is tender.
• You can probably substitute low fat or non fat evaporated milk, but don't use regular milk. Some magic will occur, and the cabbage develops a wonderful creamy consistency. (The original recipe states unsuspecting guests won't even recognize it as the "dreaded" cabbage, but I don't think I'd go that far.).
• I just say it's Comfort Food at it's finest.