SERBIAN STUFFED CABBAGE

Serbian Stuffed Cabbage image

This recipe was given to me by a farmer neighbor. She grew up in a Serbian neighborhood, and said the Serbian name for this dish is Sarma. I always think of this kind lady whenever I make this dish...she and her husband always had a huge garden (one year they grew five different types of leaf lettuce!), and they were always very generous with their harvests.-Mrs. Arthur Goldberg, Goetzville, Michigan

Provided by Taste of Home

Categories Dinner

Time 2h

Yield 6 servings.

Number Of Ingredients 15

Ingredients

1 pound ground beef
1 large onion, chopped
1 medium head cabbage (about 3 pounds)
1/4 cup uncooked long grain rice
1 teaspoon salt
1/4 teaspoon pepper
1 can (8 ounces) sauerkraut, undrained
GRAVY:
2 tablespoons canola oil
2 tablespoons all-purpose flour
1-1/2 cups water
2 tablespoons paprika
1 can (8 ounces) tomato sauce
1 teaspoon salt
1/2 teaspoon pepper

Steps:

In a skillet, brown beef and onion; drain and set aside. In a Dutch oven or large kettle, bring 2 quarts of water to a boil. Add cabbage; simmer 6-8 minutes. Remove wilted cabbage leaves with a fork; drain and cool. , Meanwhile, in a saucepan, add rice to 2 cups boiling water; when water comes to a boil again, remove from the heat. Drain and rinse. Add rice to beef; season with salt and pepper. Remove the large vein from 12 large cabbage leaves. , Line bottom of another large kettle with half of the remaining small cabbage leaves; cover with half of the sauerkraut. Place 1 tablespoon of meat mixture on each large cabbage leaf. Fold sides over and roll leaf up tightly lengthwise; tuck loose ends under and place seam side down on top of sauerkraut. Repeat with remaining large leaves and meat mixture. Cover with remaining sauerkraut and small cabbage leaves. , For gravy, combine the oil and flour in a small saucepan. Add remaining ingredients and cook over medium heat until slightly thickened; pour over cabbage leaves. Simmer gently over low heat for 1-1/2 to 2 hours, shaking kettle occasionally to prevent sticking.

Nutrition Facts : Calories 249 calories, Fat 12g fat (4g saturated fat), Cholesterol 37mg cholesterol, Sodium 1039mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 4g fiber), Protein 17g protein.