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Stuffed Cabbage Sarma

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PREP TIME
25 min
COOKING TIME
185 min
TOTAL TIME
210 min
SERVINGS
8 servings
Dinner Eastern European
Stuffed Cabbage Sarma
Ingredients
  • 1 large head cabbage
  • 1 pound lean ground beef
  • 1/2 pound ground pork
  • 1/2 pound ground ham
  • 1 cup uncooked long-grain white rice
  • 1 onion, finely chopped
  • 1 egg
  • 1 teaspoon salt
  • 1 teaspoon coarse ground black pepper
  • 1/2 teaspoon garlic powder
  • 1 pound sauerkraut
  • 1 cup tomato juice
  • water to cover
Instructions
1
Start by carefully plucking the leaves from the cabbage's head, making sure to remove any stems or damaged areas.
2
Next, combine ground beef, pork, diced ham, uncooked white rice, finely chopped onion, beaten egg, salt, black pepper, and garlic powder in a large bowl. Mix everything together until you have a uniform blend of ingredients.
3
Now, use your hands to shape the mixture into oblong shapes, utilizing 1/2 cup of the mixture at a time.
4
After that, take a fresh cabbage leaf and wrap it around each oblong shape, making sure the seam is facing downwards.
5
Place a layer of sauerkraut at the bottom of a large cooking vessel. Arrange the cabbage rolls on top, placing them seam-side down to prevent any filling from escaping.
6
Pour a generous amount of tomato juice over the cabbage rolls, followed by enough water to cover them completely. Bring the mixture to a rolling boil, then reduce the heat to a low simmer.
7
Finally, continue to cook the cabbage rolls for approximately 3 hours, periodically adding more water as needed to maintain the desired consistency.