This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Sarma (Croatian-Style Cabbage Rolls)
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- #104891
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
1 head cabbage
1 pound lean ground beef
1 pound ground pork
1 cup long-grain white rice (parboiled)
1 onion, finely chopped
1 egg
1/2 teaspoon garlic powder
1 teaspoon salt
1 teaspoon coarse ground black pepper
1 pound sauerkraut
1 cup tomato juice
water to cover (flavored with chicken bouillon cube)
sour cream
directions
Core cabbage and cook in boiling water to soften leaves, remove leaves, cut away heavy part of leaf.
In a large bowl, combine the beef, pork, rice, onion, egg, garlic powder, salt and pepper. Mix well. Using 1/2 cup of the mixture at a time, place on softened leaf and roll up.
Spread the sauerkraut in the bottom of a 6 quart electric roaster oven, then layer cabbage rolls on top, placing them seam-side down. Spread more sauerkraut on top and between rolls.
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, or longer, adding more water as necessary.
Serve with a spoonful of sour cream on your rolls. Freezes well too.
added by
FoodieFreak
nutrition data
Nutritional data has not been calculated yet.
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Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
reviews & comments
August 3, 2013
The combo of beef and pork was quite tasty although using half a cup of the mixture was too much to fill each cabbage leaf for me so make sure you get a large head of cabbage as I think mine was too small. I had to use more like 1/3 cup of mix but it still turned out very well I just had to fill more leaves.