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Ingredientes
- 1 c. Cooked rice
- 1Â 1/2 lb Grnd pork
- 1 lb Grnd ham
- 1/2 lb Grnd beef
- 1 lrg Onion, diced
- 1/8 tsp Chopped garlic
- 1 x Egg
- 1 lrg Head soured cabbage *
- 2 quart Sauerkraut
- Â Â Salt and pepper
- Â Â Bacon strips
- 1 can Tomato soup (optional)
Direcciones
- CROATIAN COOKING CORNER
- In a cookbook recently purchased, this recipe from Governor and Mrs. Rudy Perpich of Minnesota was found.
- This recipe is a Croatian maindish and represents the ethnic background of the Perpich's family. It was a favorite of the Governor.
- * To sour cabbage: Core a fresh cabbage head and place in boiling water for 10-15 min, or possibly till the leaves soften. One to two tbsp.
- vinegar may be added to the boiling water to sour the leaves, if you like.
- If a soured head of cabbage is not used, place cabbage in large pan of water, core head and separate leaves. Wash each leaf and drain in colander. Wash sauerkraut and drain.
- Brown onion lightly in fat. Mix with meat, garlic, rice, seasonings and egg.
- Roll a generous portion of meat mix in each leaf. Cover bottom of large roasting pan with sauerkraut and place cabbage rolls on top.
- Alternate sauerkraut and cabbage rolls ending with sauerkraut. Pour tomato soup on top (optional) and cover with strips of bacon. Cover with cool water almost to top.
- Bake covered at 350 degrees for 2 hrs.
- Yield: Approximately 22sarmas.
- Croatian Cultural Society of Minnesota
- soc.culture.croatia
