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Author Topic: Sarma  (Read 12980 times)
Vindii
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« on: December 31, 2010, 08:59:21 PM »

This is a family recipe that we have been making ever since I can remember. It is normally made in a nesco but I converted it to the dutch oven and keg.  1 or 2 pork hocks would normally be added to the bottom of the pan but the store was out of them.  This makes about 15 sarma.

Here’s the recipe.
4lb sour kraut
1 sour head of cabbage
1lb smoked sausage
2lb smoked pork hocks

Meat mixture:
1lb ground beef
1lb ground pork
¾ cup of minute rice
½ tbs salt
½ tbs pepper
1 egg
1 ½ cups chopped onion
¾ cup water

Mix together meat mixture ingredients.





Core sour head



Shave down center vein of each cabbage leaf and prep for rolling



Add some kraut to the bottom of the dutch oven



Put a small handful of the meat mixture into the cabbage leaf and roll.





Push in the ends to seal.



Place a layer of sarma over the kraut



After full layer add another layer of kraut



Add another layer of sarma and top with kraut.  Fill with hot water to cover



On the keg and cover



Cook at 225-275 for 4 hours.



Add smoked sausage for last hour.  It normally is cut into 2”-3” lengths and cooked on top of the sarma but I didn’t have
room in the dutch oven.



Ready to eat





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Grandpa JD
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« Reply #1 on: December 31, 2010, 10:31:06 PM »

Vindii, I've got to say, that looks amazing.  I love kraut and brats so I'm sure I'd love this.  This belongs on the recipe board.  Got to ask though, where do you get a sour head cabbage?

BTW, I'm getting a little gassy just looking at your pics.   Grin Grin
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Vindii
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« Reply #2 on: January 01, 2011, 07:03:04 AM »

Thanks JD. We have a couple local stores that make their own sour heads.
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They are closed minded idiots (did I just say that?? YEP!) and they can't see the usefulness of other types of cookers.
TAURUS BBQ
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« Reply #3 on: January 01, 2011, 08:24:08 AM »

Very nice indeed. I second the move to keg recipes.
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Skinsandos
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« Reply #4 on: January 01, 2011, 08:33:17 AM »

Vindii I love every ingredient in this recipe - its got to be good

When I find a sour head of cabbage I will be all over making this

Happy New Year
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BakonGrill
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« Reply #5 on: January 01, 2011, 12:28:32 PM »

Vindii, sounds like you're descended from folks from the Old Country. That's some fine looking New Year's fare.

Is the soured cabbage made like sauerkraut, but not chopped up, or is there a different flavor to it altogether?

I tried to locate soured cabbage info online (my desktop PC decided that Y2K+11 was a good time to crap out on me, so I have to use my slow laptop), but didn't really find a recipe that explained how to make it, and I've never seen it in the groceries here in the mountains of western NC.

Anyway, hope that brings you and yours all kinds of good luck in the new year Grin .

BakonG
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Vindii
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« Reply #6 on: January 01, 2011, 04:42:32 PM »

As far as I know the sour heads are made the same as kraut.  The local store I get them from runs out from time to time and it can be a few weeks before they will have more ready. I've seen some places have some in vac packs but they are normally small and hard to roll. 
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They are closed minded idiots (did I just say that?? YEP!) and they can't see the usefulness of other types of cookers.
EconomicDisconnect
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« Reply #7 on: January 01, 2011, 05:19:24 PM »

Oh WOW!  That looks wonderful!  Great cook. Grin
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Smokin in Peosta
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« Reply #8 on: January 01, 2011, 06:26:07 PM »

Tha does look amazing Vindii. I have to figure out how to get a sour head.
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Mike
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« Reply #9 on: January 01, 2011, 06:45:01 PM »

There is probably no chance of me finding a sour head cabbage head down here. Dammm! I want to try that bad.
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Skinsandos
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« Reply #10 on: January 02, 2011, 08:01:27 AM »


Cooking Kisele Kupus. Sour Head
1. This is for homemade sour cabbage head.
2. Buy tight heads of cabbage.
3. Take out the core of the cabbage, but leave a little bit of the core around the center.
4. Fill the hole with salt Place hole side up in a plastic container.
5. Fill the container with water to just above the cabbage.
6. Be careful not to make the salt come out when filling with water.
7. Place a heavy rock or something steril on top of the cabbage as to keep it submergerd.
8. Keep this under water for 1 to 3 months.
9. Keep cool under 50 degrees
10. Slice your cabbage as you prefer and rinse lightly under water to remove the excess salt.
11. Eat away The leaves are also great to use for sarma.

Here is a link to a croation version

http://easteuropeanfood.about.com/od/serbianvegetables/r/kiseli-kupus.htm

« Last Edit: January 02, 2011, 08:45:25 AM by Skinsandos » Logged

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Vindii
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« Reply #11 on: January 02, 2011, 08:26:20 AM »

Here is a video showing how to make sour heads.  I have been thinking of making my own kraut for awhile but have not tried it yet.  Need to find a crock.

http://www.youtube.com/watch?v=dMK1pyo2FwY
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http://smokinitforums.com/index.php?PHPSESSID=oovcf0ho0f6b61ce5v721lodo7&topic=4485.15

They are closed minded idiots (did I just say that?? YEP!) and they can't see the usefulness of other types of cookers.
Smokin in Peosta
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« Reply #12 on: January 02, 2011, 09:27:29 AM »

Thanks Skins and Vindii I'm going to pick up some cabbage next trip to the store. One month and counting.
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Mike
Vindii
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« Reply #13 on: February 01, 2011, 11:09:13 AM »

Pulled some Sarma from the freezer for lunch today.  MMM good stuff.  This is one of those food that is just as good reheated out of the freezer as it was when it was made.  We normally make a double batch (30 rolls) and freeze some and pass some out to the family.
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See post 18
http://smokinitforums.com/index.php?PHPSESSID=oovcf0ho0f6b61ce5v721lodo7&topic=4485.15

They are closed minded idiots (did I just say that?? YEP!) and they can't see the usefulness of other types of cookers.
Grandpa JD
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« Reply #14 on: February 01, 2011, 04:06:24 PM »

We just had a Bosnian restaurant open up down the street from where I work.  They have Sarma on the menu, haven't tried it yet, but I bet it won't be as good as yours looks.
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