Sodoma Recipes

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SODOMA



Sodoma image

Make and share this Sodoma recipe from Food.com.

Provided by Sherry Vorick

Categories     One Dish Meal

Time 4h

Yield 24 serving(s)

Number Of Ingredients 6

2 heads medium sized cabbage
1 lb ground pork
1 lb ground beef
2 lbs kielbasa
1 cup instant rice
2 (24 ounce) cans sauerkraut

Steps:

  • Boil cabbage 45 mins (so cabbage can be used to make rolls) set aside to cool.
  • cover uncooked rice with water and soak until softened.
  • combine beef, pork, rice in large bowl and mix, salt and pepper to taste.
  • place a cabbage leaves flat on surface, place 1-2 TBS meat and rice mixture in leaf and fold up side then roll up.
  • Strain sauerkraut retaining juice, set aside juice.
  • rinse sauerkraut with cool tap water.
  • sprinkle sauerkraut on bottom of large roasting pan.
  • place cabbage rolls and 1-2 inch pieces of kielbasa covering bottom of roasting pan, then sprinkle with sauerkraut, continue to layer rolls and sausage then saurkraut until until pan is full.
  • cover with water.
  • place in oven at 350 for 1 1/2 hour.
  • remove from oven, add juice from sauerkraut to broth in pan as needed.
  • return to oven and cook for additional 1 1/2 hour.
  • leftovers freeze very well.

Nutrition Facts : Calories 252.4, Fat 17.4, SaturatedFat 6.1, Cholesterol 51.4, Sodium 772.6, Carbohydrate 11.3, Fiber 3.7, Sugar 4.1, Protein 13.2

CROATIAN SARMA RECIPE (STUFFED CABBAGE ROLLS)



Croatian Sarma Recipe (Stuffed Cabbage Rolls) image

My Croatian sarma recipe was years in the making. With hints and tips from Croatia and Australia, I've perfected my sarma recipe to now share it with you.

Provided by Chasing the Donkey

Categories     Croatian Recipes In English

Number Of Ingredients 22

Entire pickled cabbage head
1 kg of mincemeat (2.2 lbs). I prefer 50% pork neck and 50% veal, but you can use whatever you like best
200 g of finely diced špeck or smoked bacon (8 oz)
4 peeled & crushed garlic cloves
1/2 bunch roughly chopped parsley leaves
3 Tbls. of soda water or a big pinch of bicarbonate soda
1 cup of uncooked rice
1 1/2 Tbls. Vegeta
1 Tbls. hot ground paprika (optional)
1 Tbls. sweet paprika (optional)
2 Tbls. breadcrumbs (optional)
Salt and pepper to taste
1 egg
1 Tbls. olive oil
2 onions, chopped fine
3 Tbls. extra virgin olive oil
100 g diced smoked špeck/pancetta or smoked bones (4 oz)
1/2 bunch chopped parsley
2 carrots diced small
400 g (small tin) passata (2 cups)
1/2 kg shredded sauerkraut (3 cups). Make sure you give it a very good rinse in fresh water before using
Salt and pepper

Steps:

  • Take an entire pickled cabbage head. You'll find these on Amazon or in European delicatessens in the chilled section. Wash each leaf thoroughly. Remove the thick part of the stem without tearing the leaves. It's best to allow the leaves to drain on some paper towel or pat each one dry
  • Take a large mixing bowl, and combine mincemeat, speck, garlic, parsley leaves, soda water or bicarbonate soda, rice, Vegeta, hot paprika (optional), sweet paprika (optional), breadcrumbs (optional), Salt and pepper, egg & olive oil
  • Mix all of the ingredients until well combined
  • You want each of the leaves to be about the same size so that each cabbage roll cooks at the same time. So go ahead and cut any large leaves in half, and also join two smaller leaves together as you go
  • Take approx 3 tablespoons of the minced meat, and gently combine in the palm of your hand. Do not roll or compress as this will make them too dense when you eat them
  • Place the meat on the edge of the cabbage leaf and roll away from you. Then tuck in the sides of the leaf gently into the meat. There should be no exposed meat. If there is, remove some of the filling
  • Set the sarma aside, and prepare the sauce
  • In a shallow saucepan, or even better, a Le Creuset cast-Iron dish, splash in some extra virgin olive oil, add the 2 diced onions and cook until transparent on low heat. Then add the 2 diced carrots, diced speck, and parsley. Continue to fry on low heat until carrots start to soften
  • Add the shredded sauerkraut and create a layer on the bottom of the saucepan. Now, pack the Croatian sarma into the saucepan. They should be packed close together.
  • Pour in boiling water so that it just covers the sarma. Add the passata and a pinch of salt and pepper. Every 20 minutes, give the saucepan a shake (do not stir them or they will break) and let them simmer for 2 hours on a low-medium heat

SARMA (STUFFED CABBAGE)



Sarma (Stuffed Cabbage) image

For this satisfying dish, cabbage leaves are stuffed with a seasoned mixture of rice, ground beef, pork and ham. They are then laid on a bed of sauerkraut and simmered to completion. This is the best stuffed cabbage recipe I've ever tried.

Provided by Bea Gassman

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Cabbage

Time 3h15m

Yield 6

Number Of Ingredients 13

1 large head cabbage
1 pound lean ground beef
½ pound ground pork
½ pound ground ham
1 cup uncooked long-grain white rice
1 onion, finely chopped
1 egg
½ teaspoon garlic powder
1 teaspoon salt
1 teaspoon coarse ground black pepper
1 pound sauerkraut
1 cup tomato juice
water to cover

Steps:

  • Place cabbage in the freezer for a few days. The night before making the rolls, take it out to thaw.
  • In a large bowl, combine the beef, pork, ham, rice, onion, egg, garlic powder, salt and pepper. Mix well. Form meat mixture into oblong balls, using 1/2 cup of the mixture at a time. Then, wrap a cabbage leaf around each ball.
  • Spread the sauerkraut in the bottom of a large pot, then layer cabbage rolls on top, placing them seam-side down. Pour tomato juice over rolls, then add enough water to cover. Bring to a boil, then reduce heat to low and simmer for about 3 hours, adding more water as necessary.

Nutrition Facts : Calories 531.7 calories, Carbohydrate 43.8 g, Cholesterol 140.6 mg, Fat 22.7 g, Fiber 8.2 g, Protein 38.4 g, SaturatedFat 8.5 g, Sodium 1135.3 mg, Sugar 10.3 g

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