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Thread: Rec: Sourkraut and meatballs

  1. #1
    Zeppo Guest

    Default Re: Sourkraut and meatballs

    > My grandmother used to make something similar called sarmali (sp?).
    > Soured cabbage leaves wrapped around this meat mixture and cooked. I'd
    > never have the patience to sour the leaves (if I knew how) and make this.
    > I have no recipe.
    >
    > Ken


    Ken,
    Sounds similar to something my grandmother used to make, though she used a
    combination of ground beef and lamb. IIRC she used 'sour salts' to prep the
    cabbage for stuffing. Unfortunately, none of her recipes survived.

    Jon



  2. #2
    Ken Guest

    Default Rec: Sourkraut and meatballs

    This came to mind because I'm making this right now for my next four or
    five evening meals. Hope you enjoy this as much as I do if you try it.

    ************************************************** ****************

    Sourkraut and Meatballs

    My mother's recipe - my changes in parethesis)

    1 can sourkraut (the more sour the better, I think)
    1 lb. pork sausage ground (I use ground turkey, ground beef works too)
    1/4 cup uncooked white rice (I use 1/2 c)
    1 egg
    Seasoning to taste

    Make balls with meat, egg and rice. Mix well before forming balls. Pour
    kraut in pot and cover with two kraut containers of water. You may need
    extra water, keep kraut loose. When kraut comes to rapid boil drop in
    meat balls one by one and stir carefully into kraut. Cover and cook
    slowly about three hours.

    (If meatballs break up no big deal. I prefer served over dumplings. You
    can make this in a crock pot as well, as I usually do.)

    ************************************************** *******************

    My grandmother used to make something similar called sarmali (sp?).
    Soured cabbage leaves wrapped around this meat mixture and cooked. I'd
    never have the patience to sour the leaves (if I knew how) and make this.
    I have no recipe.

    Ken




    --
    "When you choose the lesser of two evils, always
    remember that it is still an evil." - Max Lerner







  3. #3
    Nancy2 Guest

    Default Re: Rec: Sourkraut and meatballs

    >
    > Sourkraut and Meatballs
    >



    If you ever search for recipes, you might need the correct
    "sauerkraut." ;-)

    N.

  4. #4
    Ken Guest

    Default Re: Rec: Sourkraut and meatballs

    Nancy2 <[email protected]> wrote in news:2c7420c7-c9e1-4c61-abe7-
    [email protected]:

    >>
    >> Sourkraut and Meatballs
    >>

    >
    >
    > If you ever search for recipes, you might need the correct
    > "sauerkraut." ;-)
    >
    > N.
    >


    The recipe I have from my mother says "sour" so that's the way I spelled
    it. Evidently spelling is genetic.

    Ken


    --
    "When you choose the lesser of two evils, always
    remember that it is still an evil." - Max Lerner







  5. #5
    Ken Guest

    Default Re: Sourkraut and meatballs

    "Zeppo" <[email protected]> wrote in
    news:[email protected]:

    >> My grandmother used to make something similar called sarmali (sp?).
    >> Soured cabbage leaves wrapped around this meat mixture and cooked.
    >> I'd never have the patience to sour the leaves (if I knew how) and
    >> make this. I have no recipe.
    >>
    >> Ken

    >
    > Ken,
    > Sounds similar to something my grandmother used to make, though she
    > used a combination of ground beef and lamb. IIRC she used 'sour salts'
    > to prep the cabbage for stuffing. Unfortunately, none of her recipes
    > survived.
    >
    > Jon
    >
    >
    >


    My grandmother had a large earthenware covered pot on the back porch next
    to the icebox that was used to make sauerkraut, and likely, soured
    cabbage leaves.

    Ken


    --
    "When you choose the lesser of two evils, always
    remember that it is still an evil." - Max Lerner







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