Sarma (Stuffed Cabbage Rolls)
Sarma (Stuffed Cabbage Rolls)
Serves 6
1 large head cabbage
1 pound lean ground beef
1/2 pound ground pork
1/2 pound ground ham
1 cup uncooked long-grain white rice
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
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.
Tasting Notes: Try boiling cabbage leaves in salted water with added vinegar. Try adding dill, marjoram, paprika. Rinse kraut so it will not overpower the dish. Use orzo, Arborio, or barley instead of regular rice. Can add bacon to meat mixture. Can add ham hock or sausage to pot for added flavor. Serve with salted cucumbers. Can utilize crock pot for cooking instead.
Lamb and Pine Nut Stuffed Cabbage Rolls
Lamb and Pine Nut Stuffed Cabbage Rolls
Active work time: 40 minutes
Total preparation time: 2 1/2 hours
Serves: 6 to 8 servings
1/3 cup pine nuts
1 pound ground lamb
3/4 cup rice
2/3 cup chopped cilantro
1 teaspoon ground cumin
1 tablespoon plus 1 teaspoon salt
1 egg
1 1/2 cups white wine, divided
Freshly ground pepper
1 (3-pound) cabbage
2 tablespoons minced shallots
2 tablespoons olive oil
1 (28-ounce) can crushed tomatoes
1. Toast the pine nuts in a small dry skillet over medium heat until they are fragrant, about 5 minutes.
2. In a large mixing bowl, combine the pine nuts, lamb, rice, cilantro, cumin, salt, egg, 1/2 cup of wine and pepper to taste. Stir to mix thoroughly, but don't overmix or the rolls will be heavy.
3. Leaving the cabbage head whole, cut out as much of the core as you can. Dip the whole cabbage head in a large pan of boiling water until the outer leaves soften, about 30 seconds. Remove the cabbage from the water, carefully remove those outer leaves and set them aside on a towel to drain. Repeat this process until you come to the inner leaves that are very convoluted and thick. Shred those and set them aside.
4. Meanwhile, in a large skillet with a heat-proof handle, cook the shallots in the olive oil over medium heat until they soften, about 3 minutes. Add the shredded cabbage and cook until the cabbage is wilted and just beginning to brown, about 5 minutes. Add the remaining 1 cup of wine and cook until it loses its raw smell, about 5 minutes. Add the tomatoes and heat through. The sauce should be slightly soupy.
5. Set 1 medium-sized cabbage leaf flat on a work surface with the core end facing away from you. Cut a "V" in the base, removing the tough part of the core. Place 2 to 3 tablespoons of the meat mixture in the "cup" of the leaf at its tip. Roll once, then fold in the sides and continue rolling. Set aside seam-side down. Repeat using all of the medium-sized leaves, then using the larger leaves, cutting them in half if necessary to make consistent-sized rolls. You will probably have some cabbage leaves left over.
6. Heat the oven to 350 degrees.
7. When the tomato sauce is ready, place the prepared cabbage rolls seam-side down in the pan. Go ahead and pack them tightly, and, if necessary, you can even stack one or two on top. Arrange any unused cabbage leaves in a single layer on top of the rolls. Cover the pan with a lid and place it in the oven. Bake until the rolls are thoroughly cooked and fragrant, about 11/2 hours.
8. Remove the rolls from the oven and let them cool for 10 to 15 minutes. Remove the loose leaves from the top and then carefully spoon the hot cabbage rolls onto a serving platter. Pour the sauce over the top and serve right away.
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