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SARMA (stuffed Cabage), Serbo-Croatian
Wash the sauerkraut and drain. Prepare your leaves. Cut out the core of the cabbage and pour boiling salted water over it. Leave it to stand to get soft. Dice the onions very finely and fry gently until golden. Take a handful of rice and steam it until half tender. Mash the meat into the onions and fry until the meat browns Salt, black pepper, paprika should be added to taste. Add finely diced parsley and fry for a minute or so with the meat. Beat the eggs and add them to the meat. Add with the rice and mix together with a small ladle. Separate carefully and lay out your leaves. Make them more pliable by slicing off the central spine and ribs with a sharp knife, from the outside of the leaves. With a fork take lumps of stuffing and wrap the leaves around the stuffing, tucking in the ends so that it holds together. Take a stew pan and cover the bottom with strips of bacon. Then add a layer of sauerkraut. Put the little parcels carefully over the sauerkraut. Add tomato paste and a thickening of flour lightly browned in fat and water. Cover the sarmas with strips of bacon and the remaining sauerkraut. Simmer over a low flame for 3 to 4 hours or until the meat and rice are done. Add water, if necessary.
Contributed by Mrs. Mira Gavrilovich, 1950
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I would like to thank Newspaperarchive for putting together such a fabulous service, and placing our Nation's history right at our fingertips. Many of these wonderful recipes are ones I stumbled upon quite by accident while sleuthing through the decades in my quest to assemble the world of the American housewife. RH
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