Recipe - Sarma

2 lg Cabbage heads
Boiling water
6 sl Bacon; chopped
1 lg Onion; chopped
1 cn Tomato soup (10 One half ounce size)
2 Eggs
2 teaspoon Salt
One half teaspoon Pepper
1 teaspoon Paprika
2 teaspoon Worcestershire sauce
Three fourths pound Ground beef
Three fourths pound Ground pork
Three fourths pound Ground ham
2/3 cup Cooked rice

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 2One half hours.

Source: Selma Chutuk St. Anthony Croatian Church Women's Guild
Los Angeles, California

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini