Aunt Barbara's Hungarian Sarma
CATEGORIES
INGREDIENTS
  • 3 lg cans of sauerkraut drained and rinsed
  • 2 lg onions
  • 12 cloves of garlic sliced or diced
  • 1 1/2 sticks of butter
  • salt
  • pepper
  • 1 large cabbage
  • 2 c cooked rice
  • 1 lb fresh sausage
  • 2 lb ground round
  • 6 to 8 eggs
  • 3 or 4 smoked sausages
DIRECTIONS
  1. brown butter in the bottom of a large pot or roaster, add garlic and
  2. onions, and salt. Saute until translucent, add sauerkraut and cook/saute
  3. until lightly golden.
  4. Set aside
  5. Take 1 large cabbage (white), core it and set it into a pot of water -
  6. bring to a boil and cook/steam for approx 15 min - for leaves to be easily
  7. pulled away. You may need two cabbage rolls depending on size.
  8. in large bowl take 2 c cooked rice, 1 # fresh sausage, 2 # ground round and
  9. 6 to 8 eggs and mix thoroughly, add salt and pepper to taste
  10. Take cabbage leaves and put 2 heaping TBLS of mix in center and fold over leaf to close.
  11. In a roaster cover bottom with sauerkraut mix, then put layer of cabbage
  12. rolls, layer of kraut - not to exceed 2 layers. Add 3 or 4 smoked sausages
  13. sliced up to bite size and put throughout the kraut Cover tightly.
  14. Cook 350 degrees for 2 hours.
  15. (For fewer rolls do not decrease the kraut mix, decrease the sausage to
  16. 1/2 pound and the ground round to a pound.)