Good morning dear friend,now is 6.45 am here in Zagreb,Croatia!!It is cold,raining morning and I am with my first cup of coffee!Here we cant imagine holidays without nice domestic Sarma-cabbage rolls!!The best thing with this traditional food is that Sarma is better taste when stay more in fridge!!You can have this food for more than 15 days in fridge and Sarma will be better and better !!Remember you need nice head of sauerkraut! .
2 lg Cabbage heads Boiling water 6 sl Bacon; chopped 1 lg Onion; chopped 1 cn Tomato soup (10 1/2 oz size) 2 Eggs 2 ts Salt 1/2 ts Pepper 1 ts Paprika 2 ts Worcestershire sauce 3/4 lb Ground beef 3/4 lb Ground pork 3/4 lb Ground ham 2/3 c Cooked riceRemove bruised leaves from cabbage and cut out center core. Pour boilingwater over cabbages to soften. Meanwhile, saut‚ bacon and onion untilbacon is done. Add half the tomato soup. Beat eggs and add salt, pepper,paprika, Worcestershire sauce, ground beef, pork and ham. Add baconmixture and rice and mix thoroughly. Separate cabbage leaves and drain.Place heaping tablespoon of stuffing at core end of each cabbage leaf androll carefully, tucking in ends. Place rolls in layers in Dutch oven orheavy kettle. Chop small unused leaves and place over to. Pour remainingsoup and add enough water to cover rolls. Cover and simmer 2 to 2-1/2hours.
