Cabbage Rolls - Sarma
Cabbage rolls are part of the traditional cuisine of many Central European regions and during winter times loved also in Dalmatia region

To sour cabbage: Core a fresh cabbage head and place in boiling water for 10-15 minutes, or until the leaves soften. One to two tbsp.
vinegar may be added to the boiling water to sour the leaves, if desired. If a soured head of cabbage is not used, place cabbage in large pan of water, core head and separate leaves. Wash each leaf and drain in colander. Wash sauerkraut and drain.
Brown onion lightly in fat. Mix with meat, garlic, rice, seasonings and egg.
Roll a generous portion of meat mixture in each leaf. Cover bottom of large roasting pan with sauerkraut and place cabbage rolls on top.
Alternate sauerkraut and cabbage rolls ending with sauerkraut. Pour tomato soup on top (optional) and cover with strips of bacon. Cover with cold water almost to top.
Bake covered at 350 degrees for 2 hours.

Also you can make Cabbage rolls in the wine list

1 cup Cooked rice
1 1/2 lb Ground pork
1 lb Ground ham
1/2 lb Ground beef
1 lrg Onion, diced
1/8 tsp Minced garlic
1 x Egg
1 lrg Head soured cabbage
2 qt Sauerkraut
Salt and pepper
Bacon strips
1 can Tomato soup (optional)
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