Sarma (Stuffed Cabbage) So Tasty

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Sarma (Stuffed Cabbage)

"For this satisfying dish, cabbage leaves are full of a pro aggregate of rice, floor red meat, red meat and ham. They are then laid on a mattress of sauerkraut and simmered to final touch. This is the pleasant stuffed cabbage recipe I've ever tried."

Ingredients :

1 big head cabbage
1 pound lean ground pork
half pound ground beef
1/2 pound ground ham
1 cup uncooked lengthy-grain white rice
1 onion, finely chopped
1 egg
half of teaspoon garlic powder
1 teaspoon salt
1 teaspoon coarse ground black pepper
1 pound sauerkraut
1 cup tomato juice
water to cowl

Instructions :

Prep : 15M	Cook : 6M	Ready in : 3H15M

Place cabbage within the freezer for some days. The night time earlier than making the rolls, take it out to thaw.
In a massive bowl, integrate the beef, red meat, ham, rice, onion, egg, garlic powder, salt and pepper. Mix nicely. 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 within the backside of a massive pot, then layer cabbage rolls on top, putting them seam-aspect down. Pour tomato juice over rolls, then upload enough water to cowl. Bring to a boil, then reduce heat to low and simmer for about 3 hours, adding greater water as important.

Notes :

Try using a Reynolds® sluggish cooker liner in your slow cooker for easier cleanup.

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