sarma (an original cabbage roll)

Name: Sarma (An Original Cabbage Roll)
Prep time: 20 min
Cook time: 3 h
Yield: 4
Cuisine: Eastern European
Ingredients: 1 1/2 pound(s) lean ground beef (or mixture of lean meats); 1/3 cup(s) long grain rice; 3/4 cup(s) water; 2 medium onions, sauted; 2 clove(s) garlic, minced; - salt and pepper; 2 - egg whites; 1/4 cup(s) fresh parsley (or 1 tble dried); 1/2 teaspoon(s) thyme, dried; 1 quart(s) canned tomatoes (or 2 cans diced); 1 cup(s) beef broth

(3 ratings)

review

Private Recipe by

Russ Myers

@Beegee1947

Necedah, WI

This is another cabbage roll with a slightly different flavor using garlic and spices. The Worlds largest cabbage is credited to William Collingwood of County Durham, England, whose prized cabbage in 1865 weighed in at 123 pounds.

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(3 ratings)

yield 4 / 6

prep time 20 Min

cook time 3 Hr

method Bake

Ingredients For sarma (an original cabbage roll)

1 1/2 lb

lean ground beef (or mixture of lean meats)
1/3 c

long grain rice
3/4 c

water
2 md

onions, sauted
2 clove

garlic, minced
salt and pepper
2

egg whites
1/4 c

fresh parsley (or 1 tble dried)
1/2 tsp

thyme, dried
1 qt

canned tomatoes (or 2 cans diced)
1 c

beef broth

How To Make sarma (an original cabbage roll)

1
Boil rice in 3/4 C water; let stand. (Pkg Directions) Mix together meat(s), onions, garlic, salt, pepper, egg whites, parsley, thyme, and tomatoes.

2
Add rice to meat, tomato, seasonings mixture. Roll into cabbage leaves, placing small rolls in center. Pour 1 cup beef broth over all. (Cover) and bake in 325 F oven for 3 hours
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