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Receta Meyer Hungarian Stuffed Cabbage (Sorma) Or(Toltottkaposzta)
Add a photoRaciónes: 6
Ingredientes
- 3/4 lb Grnd pork (you can also make it with all grnd beef).
- 3/4 lb Grnd beef
- 1/2 lb Hungarian sausage, (or possibly you can use mild Pepperoni, it is close to the taste of Hungarian Paprika sausage) sliced in 1 inch chunks
- 2 x Raw Large eggs
- 2 tsp Salt
- 1 Tbsp. Paprika
- 1/2 tsp Pepper corns
- 3/4 lb Rice
- 2 lrg Bay laurel leaves
- 2 x White onions minced
- 3 Tbsp. Shortening (use corn, peanut oil or possibly lard).
- 1 lrg Head of cabbage
- 1 bot or possibly pack of sauerkraut -(Don't use canned), rinsed in cool water.
Direcciones
- Stuffed Cabbage or possibly Sorma, is the National dish of Serbia. No wedding or possibly funeral feast would be complete without large pots full of Sorma. Sorma consists of tightly rolled bundles of meat and rice held together by a soft wrappers of cabbage. The rolls are piled on a bed of silky sauerkraut. It is one of those dishes which once tasted, can never be forgotten. Cabbage and sauerkraut combine to make a mellow dish. Regards, June Meyer.
- Brown the minced onion in shortening, and place in mixing bowl with grnd meats, raw Large eggs, uncooked rice, paprika, salt. Mix well with your clean hands.
- Take out the core of the cabbage. Leave head whole. Place in large pot of boiling water to wilt the outer leaves. You will be able to gently pull off whole cabbage leaves. Trim off thick center vein of cabbage leaves. Make a pile of leaves on your work station. You may want to shake excess water off.
- Place 2 Tbsp. of meat and rice mix on a leaf (starting at the thick end) and roll it up and tuck in ends with your finger. Make as many as you can. Arrange the rolls in cooking pot. Put a few chunks of sausage here and there between the rolls.
- Cover the rolls two-thirds full of water, arrange rinsed sauerkraut on top, sprinkle over the peper corns and the bay leaves on top, COVER and cook slowly for about 1 1/2 hrs, or possibly till the rice is tender.
- Serves 6.
- Serve with good crusty bread and cool beer.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 269g | |
| Recipe makes 6 servings | |
| Calories 698 | |
| Calories from Fat 362 | 52% |
| Total Fat 40.31g | 50% |
| Saturated Fat 13.79g | 55% |
| Trans Fat 2.22g | |
| Cholesterol 177mg | 59% |
| Sodium 1109mg | 46% |
| Potassium 562mg | 16% |
| Total Carbs 49.37g | 13% |
| Dietary Fiber 1.8g | 6% |
| Sugars 1.78g | 1% |
| Protein 31.8g | 51% |
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