Sarma

Ingredients

• put a cabbage
• 4 tablespoons of lard
• 2 lbs. of chopped pork
• 2 lbs. of chopped beef
• 4 raw eggs
• ^ lb. of rice
• a little sauerkraut

Method

1. 1

   Boil the cabbage and prepare the filling by frying onions in lard, mixing with pork, beef, eggs, rice, salt, and pepper.

2. 2

   Tear off cabbage leaves, fill with the meat mixture, and wrap.

3. 3

   Layer sauerkraut and filled leaves in a pot, cook slowly for about 1 hour.

4. 4

   Make a sauce with lard, onion, browned flour, paprika, and water, pour over the pot, and cook for another half hour.

5. 5

   Serve with sour cream if desired.

Nutrition per serving

As published

This recipe was extracted from Allied cookery (1916) by Harrison, Grace Clergue Mrs., page 22. The excerpt below is the record exactly as published.

SARMA (Serbian) put a cabbage in boiling water. Let it stand while preparing the rest of the dish. Fry 4 onions in i tablespoon of lard. Mix 2 lbs. of chopped pork and 2 lbs. of chopped beef with the onions. Stir into this 4 raw eggs. Add ^ lb. of rice, salt and pepper. Remove the cabbage from the water, tear off the leaves and put into each leaf two tablespoons- ful of the meat and rice mixture, wrapping it so that the contents should not come out. Put a little sauerkraut

Cook this with the app: pantry check, scaling, and the assistant.