Yield: 1 Servings
|1 cup||Cooked rice|
|1½ pounds||Ground pork|
|1 pounds||Ground ham|
|½ pounds||Ground beef|
|1 large||Onion, diced|
|⅛ teaspoon||Minced garlic|
|1 large||Head soured cabbage *|
|\N \N||Salt and pepper|
|\N \N||Bacon strips|
|1 can||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 10-15 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@...