Beef / Pork

Serbian Stuffed Cabbage Recipe #2 - Sarma is for Dinner.

Serbian Stuffed Cabbage Recipe #2 - Sarma takes 30 minutes to prepare.

Serbian Stuffed Cabbage Recipe #2 - Sarma takes 120 minutes to cook.

Serbian Stuffed Cabbage Recipe #2 - Sarma makes 6 servings.

The ingredients for Serbian Stuffed Cabbage Recipe #2 - Sarma are:

1 large head cabbage, 3 to 4 pounds
1/2 loaf dry white bread
1 pound ground pork
1/2 pound ground chuck
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon black pepper
2 large eggs, well beaten
1/2 cup raw rice, rinsed
1 (32-ounce) jar sauerkraut, rinsed and drained
1 large ham slice or pieces of smoked butt
1 (8-ounce) can tomato sauce
6 tablespoons canola oil
4 tablespoons all-purpose flour

Here is how you make Serbian Stuffed Cabbage Recipe #2 - Sarma:

One day prior to serving, cut the core out of the cabbage and salt the cavity. Place cabbage in large pot of boiling water. Add bread, cover, turn off heat and let stand overnight. Next day, separate leaves, cutting out any large veins. Mix together pork, beef, salt, paprika, pepper, eggs and rice. Place 1 tablespoon on each cabbage leaf and roll up. Place half the sauerkraut in a Dutch oven or pot with a cover. Place ham or smoked butt on top of that, add the sarms and top with the remaining sauerkraut, tomato sauce and enough water to cover. Bring to a boil and reduce heat. Cover and cook 1 hour. Make a zafrig by combining oil and flour in a small skillet, stirring constantly until mixture thickens and turns light brown. Add some of the cooking liquid and stir until smooth. Add this thickener to the sarma in the pot. Mix thoroughly and cook 1 more hour. Sarma freeze well cooked or uncooked.Number of Servings: 6Recipe submitted by SparkPeople user JOCHEBED1.

The nutritional information for Serbian Stuffed Cabbage Recipe #2 - Sarma is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 481.5

• Total Fat: 25.9 g
• Cholesterol: 153.6 mg
• Sodium: 1,638.0 mg
• Total Carbs: 34.7 g
• Dietary Fiber: 8.6 g
• Protein: 29.1 g