More Great Recipes: Dinner

Aunt Barbara's Hungarian Sarma


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Member since 2008

Serves | Prep Time | Cook Time

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


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.


Set aside



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.)


Pairs Well With


Notes

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