Recipe - Meyer Hungarian Stuffed Cabbage (Sorma) Or(Toltottkaposzta)

Three fourths pound Ground pork (you can
also make it with all
ground beef).
Three fourths pound Ground beef
One half pound Hungarian sausage,
(or you can use mild
Pepperoni, it is close
to the taste of Hungarian
Paprika sausage) cut or sliced up
in 1 inch chunks
2 Raw eggs
2 teaspoon Salt
1 tablespoon Paprika
One half teaspoon Pepper corns
Three fourths pound Rice
2 lg Bay laurel leaves
2 White onions chopped
3 tablespoon Shortening (use corn,
peanut oil or lard).
1 lg Head of cabbage
1 Bottle or pack of
sauerkraut (Do not use
canned), rinsed in cold
water.

Stuffed Cabbage or Sorma, is the National dish of Serbia. No wedding or
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 that once tasted, can never be forgotten. Cabbage
and sauerkraut combine to make a mellow dish. Regards, June Meyer.

Brown the chopped onion in shortening, and place in mixing bowl with ground
meats, raw 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 mixture 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 twothirds 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 One half hours, or until the rice is tender. Serves 6.

Serve with good crusty bread and cold beer.
If you try one of my recipes please tell me what you think.
EMail me at: june4@interaccess.com

WALT
Posted to EATL Digest 25 November 96

Date: Tue, 26 Nov 1996 22:50:04 0500

From: Walt Gray waltgray@MNSINC.COM