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CheeseBall
Post subject: Sarma (Cabbage Rolls)  PostPosted: Apr 06, 2006 - 08:32 PM





Sergeant Major
Yield: 6 to 8 servings (16 to 18 rolls)

For rolls:

16 to 20 pickled cabbage leaves (see note)

1 pound ground beef

1 1/2 cups cooked white rice, cooled

1 medium onion, finely chopped

2 cloves garlic, minced

1 tablespoon paprika

1/2 teaspoon Vegeta (see note)

Salt

Freshly ground black pepper

For sauce:

2 tablespoons butter or margarine

1 tablespoon all-purpose flour

1 tablespoon paprika

To prepare rolls: Remove pickled cabbage leaves from jar; wash
thoroughly in warm water. Pat dry and set aside.

Combine ground beef, rice, onion, garlic, paprika, Vegeta and salt and pepper
to taste in a large bowl. Place 2 to 3 large spoonfuls of filling at the bottom
edge of each cabbage leaf. (The amount of filling depends on the size of the
leaf.) Tuck two sides of the leaves over the filling, then roll the leaves to
encase the filling. (If your leaf is broken or has holes, roll it again in
another leaf.) Continue until all of the filling is used.

Inside a medium pot, arrange the rolls, placing them close together and forming
as many layers as needed. Pour in just enough cold water to cover the rolls.
Bring to a boil, then lower heat to medium-low and simmer for 2 1/2 to 3 hours.

Shortly before serving, prepare sauce: Melt butter in a saucepan
over medium heat. Reduce heat to low; mix in flour and paprika until smooth.
Cook for about 1 minute to thicken, stirring constantly.

Remove about 1 cup of the cooking water from cabbage rolls; drizzle the cooking
water into the butter mixture until the resulting sauce is smooth and thick.

Carefully remove the cabbage rolls from the pot; set them aside. Drain and
discard the remaining cooking liquid. Return the cabbage rolls to the pot; pour
the sauce over the cabbage rolls. Cook over medium heat for about 5 minutes.

To serve, place 2 to 3 cabbage rolls on a plate; top with sauce.

Per serving (based on 8 servings): 266 calories; 17.5g fat (59
percent calories from fat); 7g saturated fat; 50mg cholesterol; 11g protein;
16g carbohydrate; 4.5g sugar; 2g fiber; 926mg sodium; 23mg calcium; 166mg
potassium.

Note: A 1,500-gram (56-ounce) jar of pickled cabbage provides enough for
this recipe with about 6 leaves left over. Vegeta is a seasoning made from
spices and dehydrated vegetables. Both products are sold at Eastern European
specialty markets and are sometimes stocked in the ethnic-specialty aisles of
supermarkets.

Cheese


                    
Cook, or be cooked. Have a nice day. Smile
 
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EagleFox
Post subject:   PostPosted: Apr 12, 2006 - 12:05 AM

sounds good master chef im going to try it this weekend ill let you know Laughing
 
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