Serbian Sarme
- 1 head cabbage
- 1/2 lb ground beef
- 1 lb ground pork
- 1/4 lb ham
- 1/2 cup rice (cooked)
- 1 egg (well-beaten)
- 1 onion (chopped)
- 3 cloves garlic
- salt
- pepper
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Parboil cabbage for about five minutes.
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Remove leaves one by one and trim stems to make it easier to fold.
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Mix well the above ingredients and fill each leaf separately, then wrap securely.
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Place in casserole a layer of cabbage leaves and one of the sarme,
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Make a thin roux, adding one-half cup of tomatoes and one cup of water and over the sarme.
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Cook for one and a half hours on low fire.
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