| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Eggs, Grains |
Hungarian |
Hungary, Pork, Beef, Vegetable |
6 |
Servings |
INGREDIENTS
| 3/4 |
lb |
Ground pork (you can also make it with all ground beef). |
| 3/4 |
lb |
Ground beef |
| 1/2 |
lb |
Hungarian sausage, (or you can use mild Pepperoni, it is close to the taste of Hungarian Paprika sausage) sliced in 1 inch chunks |
| 2 |
|
Raw eggs |
| 2 |
ts |
Salt |
| 1 |
tb |
Paprika |
| 1/2 |
ts |
Pepper corns |
| 3/4 |
lb |
Rice |
| 2 |
lg |
Bay laurel leaves |
| 2 |
|
White onions chopped |
| 3 |
tb |
Shortening (use corn, peanut oil or lard). |
| 1 |
lg |
Head of cabbage |
| 1 |
|
Bottle or pack of sauerkraut -(Do not use canned), rinsed in cold water. |
|
If |
you try one of my recipes please tell me what you think. |
|
|
E-Mail me at: june4@interaccess.com |
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.
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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