SARMA
Provided by Joan Nathan
Categories dinner, main course
Time 3h15m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Put the cabbage into the freezer a few days beforehand, and take it out the night before making the sarma. This softens the cabbage and readies it for stuffing.
- Combine the remaining ingredients, except the sauerkraut and the tomato sauce or juice, and form into oblong balls or sarmas about the size of a clenched fist. Wrap each sarma in a cabbage leaf.
- In a large pot, layer the sauerkraut and sarmas, starting with the sauerkraut. When laying down the sarmas, make sure the seam side of the cabbage leaf faces down. Add the tomato sauce or juice and enough water to cover. Bring to a boil, and simmer, covered, for about 3 hours. Add more water if necessary.
Nutrition Facts : @context http, Calories 386, UnsaturatedFat 10 grams, Carbohydrate 26 grams, Fat 21 grams, Fiber 3 grams, Protein 23 grams, SaturatedFat 8 grams, Sodium 907 milligrams, Sugar 3 grams, TransFat 1 gram
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