INGREDIENTS

INSTRUCTIONS

Stuffed Cabbage or Sorma, is the National dish of Serbia. No wedding
or funeral feast would be complete without large pots full of Sorma.
Sorma consists of tightly rolled bundles of meat and rice held
together by a soft wrappers of cabbage. The rolls are piled on a bed
of silky sauerkraut. It is one of those dishes that once tasted, can
never be forgotten. Cabbage and sauerkraut combine to make a mellow
dish. Regards, June Meyer.  Brown the chopped onion in shortening, and
place in mixing bowl with  ground meats, raw eggs, uncooked rice,
paprika, salt. Mix well with  your clean hands.  Take out the core of
the cabbage. Leave head whole. Place in large  pot of boiling water to
wilt the outer leaves. You will be able to  gently pull off whole
cabbage leaves. Trim off thick center vein of  cabbage leaves. Make a
pile of leaves on your work station. You may  want to shake excess
water off.  Place 2 Tbsp. of meat and rice mixture on a leaf (starting
at the  thick end) and roll it up and tuck in ends with your finger.
Make as  many as you can. Arrange the rolls in cooking pot. Put a few
chunks  of sausage here and there between the rolls.  Cover the rolls
two-thirds full of water, arrange rinsed sauerkraut  on top, sprinkle
over the peper corns and the bay leaves on top,  COVER and cook slowly
for about 1 1/2 hours, or until the rice is  tender. Serves 6.  Serve
with good crusty bread and cold beer. If you try one of my  recipes
please tell me what you think. E-Mail me at:  june4@interaccess.com
WALT Posted to EAT-L Digest 25 November 96  Date:    Tue, 26 Nov 1996
22:50:04 -0500  From:    Walt Gray <waltgray@MNSINC.COM>

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