Sarma
Yield
8 servingsPrep
60 minCook
150 minReady
210 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
cabbage
heads, large |
|
| 1 | x |
water
boiling |
*
|
| 6 | slices |
bacon
chopped |
|
| 1 | x |
onions
large, chopped |
*
|
| 10 ½ | ounces |
tomato soup
|
|
| 2 | large |
eggs
|
|
| 2 | teaspoons |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| 1 | teaspoon |
paprika
|
|
| 2 | teaspoons |
worcestershire sauce
|
|
| ¾ | pound |
ground beef
|
|
| ¾ | pound |
ground pork
|
|
| ¾ | pound |
ham
ground |
|
| ⅔ | cup |
rice
cooked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
cabbage
heads, large |
|
| 1 | x |
water
boiling |
*
|
| 6 | slices |
bacon
chopped |
|
| 1 | x |
onions
large, chopped |
*
|
| 303.5 | ml/g |
tomato soup
|
|
| 2 | large |
eggs
|
|
| 1E+1 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 5 | ml |
paprika
|
|
| 1E+1 | ml |
worcestershire sauce
|
|
| 340.2 | g |
ground beef
|
|
| 340.2 | g |
ground pork
|
|
| 340.2 | g |
ham
ground |
|
| 158 | ml |
rice
cooked |
|
Directions
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 top.
Pour remaining soup and add enough water to cover rolls.
Cover and simmer 2 to 2½ hours.
