I made sarma for supper yesterday, and we'll have the leftovers today - I'll make either potatoes or macaroni to go with it.
It's an Eastern European dish - and I guess you could say we make a 'deconstructed' version, because traditionally the mixture is put into sour cabbage leaves, rolled, then cooked. It's expensive to buy heads of sour cabbage, so instead we just make the meat mixture rolls, then add 1/2 jar of sauerkraut to the broth when it's cooking. It's a mixture of ground pork and beef, you add minced onion, garlic, some rice - boil in a big pot, adding the kraut and a can of tomato paste; it cooks about an hour and a half.
It's heavenly, wonderful comfort food. Usually my husband makes it, but now I can make it pretty much like him!
What it looks like when wrapped.... so mine just looks like the middles! (not my pic)
http://www.kodnene.com/wp-content/up...1/07/sarma.jpg