Vegan Sarma Recipe
March 9, 2013 at 10:44 am | Posted in Uncategorized | Leave a commentMost of my recipes still look like this! I love the feel of the paper and the words handwritten on the paper by the person who gave me the recipe. Of course they could all be put onto a computer data base but it would remove the memories from the recipe! (FYI – the picture is for illustration not a recipe i have used)
So here is my recipe for Sarma:
Ingredients:
1. one head of sour cabbage
2. one pack of Yves vegie ground round
3. One onion
4. Cup of uncooked rice
5. Spices – garlic, pepper, salt
6. Large jar of saurekraut
Process:
Line the bottom of your pot with sauerkraut. – as much as you like.
Take the head of cabbage and cut the end off – throw that in your pot or eat it. No rules here!
Take the outermost leaves and put them on the sauerkraut.
Start filling the leaves until you run out – of leaves or filling!
Roll, place on sauerkraut; repeat until you have two or three rows (or more) and cover with a couple of sour cabbage leaves. Fill the pot with water (and add a dash of organice smoked flavoring if you really need that touch). Cook on medium until boils; then lower temperature and cook until you cannot take it anymore!
The filling:
Take a bowl and throw in the vegie ground round, chopped onion, cup of uncooked rice, and all your spices. Spice to your own preference. I like my food spicy but keep this recipe close to mom’s original! Mix well.
Thats it folks ! The myth of cabbage rolls is dispensed. You do not need a large kitchen or ten ethnic women trained in the arts of cabbage rolls to make these. Simple and wonderful. Enjoy.
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