Sarma

 I am pre posting this for Thursday. I am Croatian/Yugoslavian, and this was a staple growing up. There is great debate on whom invented it first; the Slavs or the Serbs. Thankfully my grandmother is no longer on Earth; those were fighting words, wink. This is a recipe that I have memorized, so many happy years of seeing my grandmother and mother make this. Some might not like the smell, but it always brings back memories...and my son will actually eat this.

Ingredients

• 1 large head cabbage (steam and de ribbed)
• 1 lb ground chuck/hamburger
• 1 lb ground pork
• 1  to 1/2 cups cooked rice
• 1 large onion
• 1 (32-ounce) jar sauerkraut, drained.
• 1 (8-ounce) can tomato sauce
• 1 (10 3/4-ounce) can tomato soup
• 1/2 tbs parsley
• 1 tsp of cinnamon.
• 1/2 tsp garlic powder
• 1 tsp salt and pepper
• 1 tbs paprika
• How to make it
• Mix in bowl with a small amount of water
• 1 lb ground chuck/hamburger
• 1 lb ground pork
• 1 to 1/2 cups cooked rice (my grandmother use to use raw rice, I prefer to cook it before hand-its just a matter of 'easiness')
• 1 large onion
• 1/2 tsp garlic powder
• 1 tsp salt and pepper
• 1 tsp of cinnamon.
• 1 tbs paprika
• Take the cabbage leaves, flatten them out, put a small (about 2 tbs) mixture of above in each leaf.
• Fold bottom leaf over mixture. Fold sides to the center and roll away from yourself to encase completely.
• Heat over to 350* If you have any leftover cabbage, chop thinly. Spread the cabbage on the bottom of the pan, then add the rolls seam side down. Then add the sauerkraut. 
• Mix tomato sauce (add water to thin it) and 1/2 tbs parsley, pour it over top, then add the tomato soup (you can add a little water). Cover the pan with foil, bake for one hour than lower the temp to 325 and bake for another 2 hours.
• Voila. Sarma