Recipe - Sarma Croatian Cabbage Rolls

1 cup Cooked rice
1 One half pound Ground pork
1 pound Ground ham
One half pound Ground beef
1 lg Onion, minced
1/8 teaspoon Minced garlic
1 Egg
1 lg Head soured cabbage *
2 qt Sauerkraut
Salt and pepper
Bacon strips
1 cn Tomato soup (optional)

The Zajednicar, Sept. 18, 1996:

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 main dish 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
1015 minutes, or until the leaves soften. One to two tbsp. vinegar may be
added to the boiling water to sour the leaves, if desired.

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 mixture 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 cold water almost
to top.

Bake covered at 350 degrees for 2 hours. Yield: Approximately 22 sarmas.

Croatian Cultural Society of Minnesota

Barry S. Marjanovich bsmarjan@freenet.calgary.ab.ca soc.culture.croatia