Best Grandma Milkas Sodoma Croatian Cabbage Rolls Recipes

SODOMA

Steps:

• Boil cabbage 45 mins (so cabbage can be used to make rolls) set aside to cool.
• cover uncooked rice with water and soak until softened.
• combine beef, pork, rice in large bowl and mix, salt and pepper to taste.
• place a cabbage leaves flat on surface, place 1-2 TBS meat and rice mixture in leaf and fold up side then roll up.
• Strain sauerkraut retaining juice, set aside juice.
• rinse sauerkraut with cool tap water.
• sprinkle sauerkraut on bottom of large roasting pan.
• place cabbage rolls and 1-2 inch pieces of kielbasa covering bottom of roasting pan, then sprinkle with sauerkraut, continue to layer rolls and sausage then saurkraut until until pan is full.
• cover with water.
• place in oven at 350 for 1 1/2 hour.
• remove from oven, add juice from sauerkraut to broth in pan as needed.
• return to oven and cook for additional 1 1/2 hour.
• leftovers freeze very well.

SARMA (CABBAGE ROLLS)

Steps:

• Remove bruised leaves from cabbage and cut out center core.
• Pour boiling water over cabbages to soften.
• Meanwhile, sauté bacon and onion until bacon is done.
• Add half the tomato soup.
• Beat eggs and add salt, pepper, paprika, Worcestershire sauce, ground beef, pork and ham.
• Add bacon mixture and rice and mix thoroughly.
• Separate cabbage leaves and drain.
• Place heaping tablespoon of stuffing at core end of each cabbage leaf and roll carefully, tucking in ends.
• Place rolls in layers in Dutch oven or heavy kettle.
• Chop small unused leaves and place over to.
• Pour remaining soup and add enough water to cover rolls.
• Cover and simmer 2 to 2-1/2 hours.

SARMA (CROATIAN SAUERKRAUT ROLLS)

Steps:

• Take the whole sauerkraut head and remove leaves carefully avoiding damaging them. 1500 g should give about 20 to 25 sarmas. Cut the thick part at the bottom of each leaf (cut it triangularly).
• Mix grounded beef, pork and bacon. Add two eggs and very finely minced onion. Cook rice until half done and add into meat. Add salt, pepper and mix hard.
• Take leaf of sauerkraut and put meat in it and make a small package making sure to close ends. I don't know how to explain it but you have to press leaf end into. Do it until you have enough meat or leaves.
• Take a really large pot and start to put sarmas in it. At the bottom put smoked bacon skins if you have any, than one layer of sarmas, one layer bacon or pork ribs. Also add sliced sauerkraut in between. After you lay all sarmas and bacon, ribs and sliced sauerkraut, pour 2 cups of brine over everything (this is optional, my family like really sour sauerkraut that's why I've put it).
• Cook for about 1 hour on mild fire. Some people, and I'm among them like to add this: take small pan, melt lard and fry flour until brownish - add paprika and some cold water and make creamy stuff (we call this "ajmbren"). Add this into sarma and cook 2 to 3 hours.
• The best sarma in the next day, not the day you've cooked it. You can eat sarma up to whole week; you can also freeze portions. We eat cooked potato on lard and onion with it called "restani krumpir".