SARMA

      Title: SARMA
  Categories: Ethnic, Hamburger, Pork, Rice, Cheese/eggs
       Yield: 8 Servings
  
       2 lg Cabbage heads
            Boiling water
       6 sl Bacon; chopped
       1 lg Onion; chopped
       1 cn Tomato soup (10 1/2 oz size)
       2    Eggs
       2 ts Salt
     1/2 ts Pepper
       1 ts Paprika
       2 ts Worcestershire sauce
     3/4 lb Ground beef
     3/4 lb Ground pork
     3/4 lb Ground ham
     2/3 c  Cooked rice
  
   Remove bruised leaves from cabbage and cut out center core. Pour
   boiling water over cabbages to soften. Meanwhile, saut‚ bacon and
   onion until bacon is done. Add half the tomato soup. Beat eggs and
   add salt, pepper, paprika, Worcestershire sauce, ground beef, pork
   and ham. Add bacon mixture and rice and mix thoroughly. Separate
   cabbage leaves and drain. Place heaping tablespoon of stuffing at
   core end of each cabbage leaf and roll carefully, tucking in ends.
   Place rolls in layers in Dutch oven or heavy kettle. Chop small
   unused leaves and place over to.  Pour remaining soup and add enough
   water to cover rolls. Cover and simmer 2 to 2-1/2 hours.
   
   Source:  Selma Chutuk - St. Anthony Croatian Church Women's Guild
                           Los Angeles, California
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