I’m finally posting the sarma recipe! Again, it was too tasty for me to take a picture. Can’t have everything though.

1 lb hamburger
1 head cabbage
2/3 cup raw white rice
1 egg
1 tbsp lemon juice
2 cans cream of tomato soup (I think I used three)
1 tbsp brown sugar
1 onion
6 celery stalks

See? Not so scary. Now, onto the recipe…

1. Mix hamburger, rice, egg, and pepper in a big bowl. Sounds fun, right? Right.

2. Separate cabbage leaves and boil in small groups until tender, approx. 5-6 minutes, and drain. Good luck with this. You don’t want to rip the leaves because you’ll need to wrap the meat in them. I think I got 10 usable leaves out of the cabbage, but it’s your call.

3. Mix soup, 2 cans of water, lemon juice, sugar, chopped onion, and chopped celery in Dutch oven. A Dutch oven is basically a big pot with a lid that can go in the oven.

4. Put spoonful of hamburger on cabbage leaf, roll, and secure with toothpick (or two) and place in soup. Use up all the hamburger, and if you have any leftover cabbage, you can chop it up and put it in the stew.

5. Cook soup at low simmer for 1 ½ hours, stirring occasionally. Nom nom nom.


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February 2010
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