How to Make Serbian Stuffed Cabbage Known as Sarma

Name: How to Make Serbian Stuffed Cabbage Known as Sarma
Ingredients: 1 (3 to 4-pound) large head cabbage; 1 pound ground chuck; 1/2 pound ground pork; 1 cup raw rice (rinsed); 1 (1.4-ounce) package dehydrated onion soup mix; 1 (32-ounce) jar sauerkraut (rinsed and drained); 6 smoked ribs (or ham hock or other smoked meat); 1 (8-ounce) can tomato sauce; 1 (10 3/4-ounce) can tomato soup

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How to Make Serbian Stuffed Cabbage Known as Sarma

Ingredients

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1 (3 to 4-pound) large head cabbage1 pound ground chuck1/2 pound ground pork1 cup raw rice (rinsed)1 (1.4-ounce) package dehydrated onion soup mix1 (32-ounce) jar sauerkraut (rinsed and drained)6 smoked ribs (or ham hock or other smoked meat)1 (8-ounce) can tomato sauce1 (10 3/4-ounce) can tomato soup

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Instructions

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Step 1

Gather the ingredients. The Spruce / Zorica Lakonic Steam the head of cabbage until the outer leaves are limp, then cool slightly and separate the leaves. The Spruce / Zorica Lakonic 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. The Spruce / Zorica Lakonic

Step 2

In a medium bowl, mix together the ground chuck, ground pork, rice, and onion soup mix. The Spruce / Zorica Lakonic Adding a small amount of water will make the mixture easier to handle. The Spruce / Zorica Lakonic

Step 3

Heap 2 tablespoons of filling onto each steamed, prepared cabbage leaf. The Spruce / Zorica Lakonic Fold the bottom of the cabbage leaf up over the meat. The Spruce / Zorica Lakonic Fold sides to the center and roll away from yourself to encase completely. The Spruce / Zorica Lakonic Repeat until the meat filling is gone. The Spruce / Zorica Lakonic

Step 4

Heat oven to 350 F. Discard the cabbage core and coarsely chop any remaining cabbage except the tough outer leaves you have reserved. The Spruce / Zorica Lakonic Spread the chopped cabbage on the bottom of a large casserole dish or Dutch oven. Add the drained sauerkraut. The Spruce / Zorica Lakonic Layer on the cabbage rolls, seam side down. The Spruce / Zorica Lakonic Cut the smoked ribs into pieces. Space the ribs or other smoked meat of choice between the cabbage rolls. The Spruce / Zorica Lakonic Cover rolls with reserved tough outer leaves. The Spruce / Zorica Lakonic Mix tomato sauce and soup with enough water to make a liquidy consistency. The Spruce / Zorica Lakonic Pour over rolls until mixture is level with rolls, but not over the top. The Spruce / Zorica Lakonic Cover casserole dish and bake 1 hour. The Spruce / Zorica Lakonic Then reduce temperature to 325 F and bake for 2 more hours. The Spruce / Zorica Lakonic Let sit 20 to 30 minutes before serving. The Spruce / Zorica Lakonic This dish freezes well. The Spruce / Zorica Lakonic