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Sarma

Sarma

Get Ready

Servings: Serves 6

Prep Time: 60 minutes

Cook Time: 85 minutes

Ingredients: Add ingredients to List

2 teaspoon Salt
1 each Fresh large head of cabbage, 7"
1 1/2 lb Ground beef, 85% lean
1 cup vidalia onions, chopped
1 cup uncooked White rice
1/2 cup Packed finely shredded carrots
1 tablespoon Fresh ginger root, finely minced
2 tablespoon McCormick salt free garlic and herb seasoning
1 teaspoon Paprika
1/2 teaspoon Dried basil
1/2 teaspoon Black pepper, freshly ground
2 tablespoon vegetable oil
2 tablespoon White all purpose flour

directions:

1. Bring a large pot of water mixed with first amount of salt to a boil. Trim cabbage of any yellowed leaves. With a sharp paring knife, carefully cut out core. Put cabbage in the hot water; the outer leaves will loosen and soften. Pull them off with tongs and drain in a colander. Remove leaves this way until you get to the baseball-size center (discard).
2. While water is heating, prepare the stuffing: In a large bowl, mix beef, onion, rice, carrot, and ginger. Add McCormick Salt Free Garlic & Herb Seasoning, first amount of paprika, basil, remaining salt, then pepper. Mix well.
3. Place each cabbage leaf one at a time on a cutting surface. Using a sharp knife, shave down protruding thicker vein so it's about even with the rest of the leaf. Place some stuffing, from 1/3 cup for the larger leaves to 2 tablespoons for the smallest, on base of leaf. Fold in sides and roll up filling to enclose it in a firm oblong. Place sarma seam-side down into an 8-quart pot, packing tightly.
4. Pour 5 cups cold water over sarma and bring to boil. Place a heavy plate over sarma to weigh them down, and reduce heat to simmer. Cook covered for about 1 hour, until cabbage is tender. Remove sarma from pot to serving platter with a slotted spoon.
5. Reduce braising liquid over medium high heat to about 1< cups.
6. Meanwhile, in a small pan, heat oil over medium heat. Add flour and cook, stirring constantly, until lightly browned. Stir in remaining paprika. Add a few tablespoons of the cooking liquid, stirring until smooth. Scrape flour mixture into the remaining reduced liquid to make a gravy. Taste and add salt if needed. Pour gravy over sarma and serve immediately, with mashed potatoes. (Mashed potatoes not included in nutritional analysis.)
Source: Hannaford fresh Magazine, November - December 2006

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Quantity Ingredients coupon
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2 teaspoon Salt  
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1 each Fresh large head of cabbage, 7"  
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1 1/2 lb Ground beef, 85% lean  
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1 cup vidalia onions, chopped  
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1 cup uncooked White rice  
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1/2 cup Packed finely shredded carrots  
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1 tablespoon Fresh ginger root, finely minced  
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2 tablespoon McCormick salt free garlic and herb seasoning  
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1 teaspoon Paprika  
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1/2 teaspoon Dried basil  
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1/2 teaspoon Black pepper, freshly ground  
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2 tablespoon vegetable oil  
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2 tablespoon White all purpose flour  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 6
Base Nutrients
Calories 444 kcal (22%)
Calories from Fat 297
Total Fat 33 g (51%)
Saturated Fat 18 g (90%)
Cholesterol 78 mg (26%)
Sodium 870 mg (36%)
Total Carbohydrates 41 g (14%)
Dietary Fiber 10 g (40%)
Protein 34 g (57%)
Vitamins
Vitamin A 2000 IU (6%)
Vitamin C 9 mg (10%)
Minerals
Calcium 49 mg (4%)
Iron 15 mg (83%)
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