The minimum safe temperature is 160 f for ground beef, pork, or lamb, or 165 f for ground turkey or chicken.
Sarma (Stuffed Cabbage)
It is essential that it is stored in the fridge.
Recipe Summary Sarma (Stuffed Cabbage)
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.Ingredients | Recipes With Ground Pork And Rice
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
Directions
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.
Info | Recipes With Ground Pork And Rice
prep:
15 mins
cook:
3 hrs
total:
3 hrs 15 mins
Servings:
6
Yield:
6 servings
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Main Dish Recipes, Stuffed Main Dish Recipes, Stuffed Cabbage,
