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.
Mini Open-Faced Corned Beef Sandwiches
Mini Open-Faced Corned Beef Sandwiches
Makes 24
24 slices cocktail-size pumpernickel bread
1/2 cup mayonnaise
2 tablespoons ketchup
2 tablespoons sweet pickle relish
1 tablespoon Dijon mustard
8 ounces thinly-sliced corned beef
1 cup sauerkraut
8 ounces sliced Swiss cheese, cut into 2-inch squares
1. Preheat oven to 375°.
2. Place bread on a baking sheet and toast in the oven until lightly browned, 6 to 8 minutes. Let cool 10 minutes.
3. In a small bowl, stir together mayonnaise, ketchup, relish, and mustard until well combined. Spread each slice of bread with a thin layer of the mayonnaise mixture. Divide the corned beef among the bread, and top each with 2 teaspoons sauerkraut, followed by cheese slices. Transfer to oven and bake until cheese is melted and sandwiches are hot, about 10 minutes; serve warm.
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