Ingredients:
250 g (0.5 lb) ground beef
250 g (0.5 lb) ground pork
100 g (3.5 oz) smoked bacon, chopped
1 onion, chopped
50 g (1.7 oz) rice
salt, pepper
2 tsp paprika
a pinch of nutmeg
3-4 garlic cloves, minced
2 eggs
1 large head soured cabbage
500 g (1 lb) Sauerkraut (chopped soured cabbage)
250 g (0.5 lb) smoked pork ribs
smoked meat: smoked ham, smoked sausages, smoked bacon…
1 cup tomato juice
Preparation:
- Sauté onion in oil. Add meat, bacon and rice. Fry for few minutes. Season with salt, pepper, paprika, nutmeg and garlic. Let cool, then add 2 eggs. Place heaping tablespoon of meat mixture at core end of each cabbage leaf and roll up, tucking ends in.
- Line casserole bottom with 1/2 inch chopped cabbage (Sauerkraut). Place cabbage rolls on top, placing them seam-side down. Add another layer of chopped cabbage, then layer of smoked pork ribs and smoked meat. Arrange sauerkraut on top.
- Add enough water to cover rolls. Add tomato juice. Cover and simmer for about 2 to 3 hours.
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where was this recipe found.it is not sarma
This recipe was not “found”. It is my family’s recipe. In different parts of Croatia people cook sarma in different ways. So sarma from Slavonia (they use lot of smoked pork and paprika) is different from Dalmatian sarma (Dalmatians do not put rice in filling) or sarma from Zagorje (where the sauce is thickened with a roux).
Actually, we are Dalmatian and we do not use onion, but do use rice. So it’s probably safer to say that sarma recipes are very regional – probably to the village.
Well, we don’t put onions or eggs in our filling, and I usually avoid putting minced pork in the filling even though I love smoked pork ribs and ham for the sauce. I’d agree with Vesna, it differes almost from family to family. But well done Admin, I love the fact that you can find any Croatian recipe in English linked from Wikipedia!