Sarma from Dalmatia
(Recipe for Stuffed Cabbage Rolls)
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
2 tsp paprika
a pinch of nutmeg
3-4 garlic cloves, minced
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
1. 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.
2. 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.
3. Add enough water to cover rolls. Add tomato juice. Cover and simmer for about 2 to 3 hours.