Sarmale (romanian stuffed cabbage)
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Ground lean pork |
| 1 | x | Small omion, sauteed |
| 2 | pounds | Sauerkraut |
| 1 | x | Head cabbage(3-4 pounds) |
| ½ | cup | Rice(partially cooked) |
| 2 | xes | Smoked pork hocks |
| 1 | x | Salt & pepper to taste |
Directions
Take core out of cabbage. Parboil in boiling water until leaves loosen up. Remove from water and take off leaves. Trim off heavy veins on leaves.
Mix meat, rice, onion and salt & pepper. Put a heaping tablespoon of mixture in cabbage leaf and roll up, sealing ends. Line bottom of a large stock pot with remaining leaves. Sprinkle some sauerkraut on top of leaves. Next set in a row of cabbage rolls and continue alternating layers. Add pork hocks near top and top with remaining sauerkraut. Pour water in pot to just barely cover. Cook at least 2 hours after it starts to boil. Makes a LOT! Freezes well.
Submitted By MARK MIKLAS On 05-24-95