SARMA, STUFFED CABBAGE LEAVES FROM DALMATIA

Sarma, Stuffed Cabbage Leaves from Dalmatia image

Provided by Annacia

Categories Pork

Time 2h30m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 pickled cabbage (you may also use kale for wraping)
2 tablespoons oil
60 ml smoked bacon, in small pieces (1/4 cup)
1 onion, minced
1 head garlic, mince the cloves
450 g ground beef (1 lb)
450 g ground pork (or ham,1 lb)
450 g diced tomatoes (1 lb, not drained)
250 ml uncooked rice (1 cup)
2 teaspoons paprika
1 egg
salt and pepper, to taste

Steps:

Remove any wilted or bruised leaves from the cabbage and cut out the center core.
Pour boiling water over the cabbages to soften.
Meanwhile, in the oil, sauté the bacon and onion until the bacon is cooked.
Add minced garlic.
Beat the egg and add the salt, pepper, paprika, Worcestershire sauce, ground beef, pork or ham and half the tomatoes.
Add the bacon mixture and rice and combine thoroughly.
Separate the cabbage leaves and drain.
Place a heaping tablespoon of stuffing at the core end of each cabbage leaf and roll up carefully, tucking in the ends.
Layer the rolls in a Dutch oven or heavy kettle.
Chop up the small unused leaves and place on top.
Pour the remaining tomatoes and juice over top and add enough water to cover the rolls.
Cover and simmer for 2 to 2-1/2 hours.