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SARMALE DE VARSA (Cabbage Rolls), Romanian
This recipe is a variation of: SARMALUTZE DIN FRUNZE DE VITZA
Use fresh cabbage leaves (about 2 dozen leaves for 1 lb. meat). Wilt with boiling water. Use same filling as SARMALUTZE DIN FRUNZE DE VITZA using fresh ground beef (half pork, if desired). Between layers of cabbage rolls spread shredded canned sauerkraut and thick slices of picnic ham, bone and all. Sprinkle with some dill (or dill seed), Cover with 1 cup tomato juice and water. Cook very slowly about 2 hours. Serve rolls topped with sour cream or yogurt. Delicious with corn meal mush instead of bread.Goes with: SARMALUTZE DIN FRUNZE DE VITZA - Main Receipe.
Contributed by Mrs. Frances Ocneanu, 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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