SERVES 10-12
Ingredients 1–2 large heads of sour cabbage (sauerkraut) 1 rack of smoked pork ribs 1 lb ground pork 1 lb ground beef or veal 1 cup uncooked long-grain white rice 1 onion finely chopped 2–3 cloves minced garlic 1 Tbsp Vegeta 1 Tbsp paprika 1 tsp ground black pepper 1/2 cup of beer (for binding) *classic recipes use eggs (1–2) but it makes the meat harder* Jar of chopped sauerkraut (optional)
Preliminary Directions—pickled cabbage preparation 1 Core the cabbage heads and add a handful of rock salt or coarse salt into core head of cabbage(s) and place into a clean/sterile bucket. 2 Fill bucket with water until covered. Place heavy covering on top so cabbage stays fully submerged. 3 Let pickle (sour) for 6 weeks.
Directions 1 Mix all ingredients together in large bowl (except cabbage and ribs). 2 Separate the cabbage leaves making sure to keep each leaf in tact. Form small oblong rolls of meat mixture (about 1/2 cup) and wrap/roll each one into an individual cabbage leaf, tucking sides in, creating Sarma rolls. 3 Layer bottom of a large pot with leftover cabbage leaves or sauerkraut. Add layers of Sarma rolls followed by a layer of pork ribs. 3 Continue layers until you run out of rolls or room in your pot. Finish off with a little more sauerkraut or cabbage leaves. 4 Fill pot with water to just cover, or you can use brine from your cabbage if you like it a little more sour. 4 Bring to boil then simmer for on low for 3 hours, add water if necessary. 5 Optional, add a little tomato sauce.
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