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