Sarma
Ingredients
2 large Cabbage heads
1/2 teaspoon Pepper
Boiling water
1 teaspoon Paprika
6 slices Bacon -- chopped
2 teaspoons Worcestershire sauce
1 large Onion -- chopped
3/4 pound Ground beef
1 can Tomato soup (10 1/2 oz size)
3/4 pound Ground pork
2 Eggs
3/4 pound Ground ham
2 teaspoons Salt
2/3 cup Cooked rice
1/2 teaspoon Pepper
Boiling water
1 teaspoon Paprika
6 slices Bacon -- chopped
2 teaspoons Worcestershire sauce
1 large Onion -- chopped
3/4 pound Ground beef
1 can Tomato soup (10 1/2 oz size)
3/4 pound Ground pork
2 Eggs
3/4 pound Ground ham
2 teaspoons Salt
2/3 cup Cooked rice
Methods/steps
Remove bruised leaves from cabbage and cut out center core
Pour boiling water over cabbages to soften
Meanwhile, saut‚ bacon and onion until bacon is done
Add half the tomato soup
Beat eggs and add salt, pepper, paprika, Worcestershire sauce, ground beef, pork and ham
Add bacon mixture and rice and mix thoroughly
Separate cabbage leaves and drain
Place heaping tablespoon of stuffing at core end of each cabbage leaf and roll carefully, tucking in ends
Place rolls in layers in Dutch oven or heavy kettle
Chop small unused leaves and place over to
Pour remaining soup and add enough water to cover rolls
Cover and simmer 2 to 2-1/2 hours
Pour boiling water over cabbages to soften
Meanwhile, saut‚ bacon and onion until bacon is done
Add half the tomato soup
Beat eggs and add salt, pepper, paprika, Worcestershire sauce, ground beef, pork and ham
Add bacon mixture and rice and mix thoroughly
Separate cabbage leaves and drain
Place heaping tablespoon of stuffing at core end of each cabbage leaf and roll carefully, tucking in ends
Place rolls in layers in Dutch oven or heavy kettle
Chop small unused leaves and place over to
Pour remaining soup and add enough water to cover rolls
Cover and simmer 2 to 2-1/2 hours
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