Sarma

Main Ingredient: Beef Pork Cereals Rice and Grains Eggs Cabbage
Cuisine: Continental
Yield:

Sarma ingredients

2 large Cabbage heads
Boiling water
6 sli bacon; chopped
1 large Onion, chopped
1 cn Tomato soup (10 1/2 oz size)
2 Eggs
2 t Salt
1⁄2 t Pepper
1 t Paprika
2 t worchestershire sause
3⁄4 lb Ground beef
3⁄4 lb Ground pork
3⁄4 lb Ground ham
2⁄3 c Cooked rice

Cooking Sarma

1. Remove bruised leaves from cabbage and cut out center core.
2. Pour boiling water over cabbages to soften.
3. Meanwhile, saut‚ bacon and onion until bacon is done.
4. Add half the tomato soup.
5. Beat eggs and add salt, pepper, paprika, worcestershire sauce, ground beef, pork and ham. Add bacon mixture and rice and mix thoroughly.
6. Separate cabbage leaves and drain.
7. Place heaping tablespoon of stuffing at core end of each cabbage leaf and roll carefully, tucking in ends.
8. Place rolls in layers in Dutch oveni or heavy kettle.
9. Chopi small unused leaves and place over to. Pour remaining soup and add enough water to cover rolls.
10. Cover and simmer 2 to 2-1/2 hours.
11. Source: Selma Chutuk - St.
12. Anthony Croatian Church Women's Guild Los Angeles, California.