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Aunt Barbara's Hungarian Sarma

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Ingredients You'll Need

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.

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.)

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