Sarma

1. 1

   Put the cabbage into the freezer a few days beforehand, and take it out the night before making the sarma.

2. 2

   This softens the cabbage and readies it for stuffing.

3. 3

   Combine the remaining ingredients, except the sauerkraut and the tomato sauce or juice, and form into oblong balls or sarmas about the size of a clenched fist.

4. 4

   Wrap each sarma in a cabbage leaf.

5. 5

   In a large pot, layer the sauerkraut and sarmas, starting with the sauerkraut.

6. 6

   When laying down the sarmas, make sure the seam side of the cabbage leaf faces down.

7. 7

   Add the tomato sauce or juice and enough water to cover.

8. 8

   Bring to a boil, and simmer, covered, for about 3 hours.

9. 9

   Add more water if necessary.

* Per serving · 4 servings · Values may vary.

No additional tips available.