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https://www.thespruce.com/klaras-traditional-croatian-stuffed-cabbage-recipe-1135896

Klara's Traditional Croatian Stuffed Cabbage Recipe - Sarma

Charles Groux / Getty Images

·         3 hrs 30 mins

·         Prep: 60 mins,

·         Cook: 2 hrs 30 mins

·         Yield: 40-50 Croatian Stuffed Cabbage

(8)

BY BARBARA ROLEK

Updated 11/18/16

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This recipe for Croatian stuffed cabbage or sarma is from Klara Cvitanovich. She is the owner with her husband and son, Drago and Tommy Cvitanovich, of Drago's Seafood Restaurant in New Orleans and Metairie, La. While Eastern European foods are not on the menu at the family restaurant (see the recipe for Drago's charbroiled oysters), Klara still cooks the foods of her beloved Dubrovnik, Croatia, at home, especially for Christmas.

This recipe makes enough for a crowd and since they taste even better the next day and the day after, you'll have tasty leftovers!

Here are more recipes from Klara Cvitanovich:

·         Traditional Croatian Apple Strudel Recipe - Strudel od Jakuba

·         Traditional Croatian Angel Wings Recipe - Krostule

·         Traditional Croatian Fritters Recipe - Fritule

What You'll Need

• 5 small heads of cored cabbage
•  
• 1 cup white vinegar
•  
• 2 large onions, quartered
•  
• 1 pound roughly chopped bacon
•  
• 8 peeled garlic cloves
•  
• 1 bunch celery, trimmed and roughly chopped
•  
• 1 bunch parsley, stemmed
•  
• 2 1/2 pounds ground chuck
•  
• 2 1/2 pounds ground pork
•  
• 2 1/2 pounds ground veal
•  
• 2 cups uncooked rice
•  
• 1/3 teaspoon cinnamon
•  
• 1/3 teaspoon ground nutmeg
•  
• 2 teaspoons paprika
•  
• 1 tablespoon salt or to taste
•  
• 4 large eggs
•  
• 3 (32-ounce) jars or bags sauerkraut, drained
•  
• 56 ounces tomato puree
•  
• 46 ounces tomato juice
•  
• 3 tablespoons sugar
•  
• 8 whole cloves
•  
• Salt and pepper to taste
•  

How to Make It

1.     Add vinegar to a very large pot of water and bring to a boil. Klara says the vinegar prevents the cabbage from falling apart. Boil the cabbages for about 5 minutes until the leaves begin to release from the heads. Peel the leaves off and place in a colander to drain and cool. Reserve the cabbage hearts.

2.     Place onions, bacon, and garlic in a food processorand finely chop. In a very large Dutch oven or roaster, saute onion-bacon-garlic mixture. Meanwhile, finely chop the celery and parsley in the food processor and add to the onion-bacon-garlic mixture along with the beef, pork, and veal. Cook until meat is evenly browned. Remove from heat and, if desired, drain off excess fat. Allow to cool.

1.     Heat oven to 500 degrees. If the inner leaves of the cabbage heads aren't pliable, return them to the boiling water for a few minutes. Trim the thick center vein of each leaf without piercing it. Add rice to meat mixture, and season with cinnamon, nutmeg, paprika, and salt. Mix in eggs thoroughly. Place a handful of meat filling on each leaf. Flip up the bottom, then fold the sides in, and roll up. Any leftover filling can be frozen for later use.

2.     Chop the reserved cabbage hearts and, in a large bowl, mix with sauerkraut and tomato puree. Season with salt and pepper. Place some of this mixture on the bottom of a deep, large roasting pan. Cover with a layer of cabbage rolls, tightly packed. Press down and spoon on more sauerkraut mixture. Add another layer of cabbage rolls, running at a right angle to the first layer. Continue in this manner until all the cabbage rolls are in the pan. Top with remaining sauerkraut mixture and pour some of the tomato juice over it. Gently shake the pan to distribute the juice and add the rest of the tomato juice.

3.     Sprinkle with sugar and cloves. Cover and place in a 500-degree oven. When the mixture comes to a boil, reduce the heat to 350 degrees and bake 2 1/2 hours. Remove cloves before serving. Present two or three cabbage rolls per person with boiled potatoes and some of the sauerkraut mixture. Sprinkle with chopped parsley and paprika. Cooked stuffed cabbage will keep a long time in the freezer if they are well sealed.

 http://www.kitchennostalgia.com/croatian-recipes/croatian-kifle-recipe.html

Croatian Kifle - Jam Crescent Cookies

Servings: 24 cookies

Author: Kitchen Nostalgia

Ingredients

• PASTRY:
• 3 2/3 cups (500 g) pastry flour
• 1 1/2 tsp baking powder
• 2 sticks + 5 tsp (250 g) butter or margarine
• 2/3 cup + 3 Tbsp (200 ml) sour cream
• 1 Tbsp powdered sugar
• 1/2 tsp lemon zest
• a pinch of salt
• FILLING:
• about 1 1/2 cup jam (apricot, plum, rose hip or any other type)
• powdered sugar for dusting

Instructions

1. Mix (either with hands or using mixer or food processor) flour with baking powder, butter, margarine, sour cream, powdered sugar, lemon zest and salt. Do not overwork. Wrap the dough in plastic and chill it in the fridge overnight or for about 1 hour in the freezer.
2. On a lightly floured surface, roll one-fourth of the dough into a thin circle. Cut the circle into 6 triangles and put about 1/2 teaspoon jam on each one. Jam should be firm rather then runny so that it does not spill out from cookies. Roll triangles into crescents, starting at the wide end (see video below for instructions).
3. Arrange cookies on a baking sheet (they won’t expand a lot). Bake them in preheated 350 F (175 C) oven for about 15 minutes in regular oven or about 12 minutes in fan oven. They should still remain pale in color.
4. Transfer the crescents to a wire rack and dust them with powdered sugar.

https://www.youtube.com/watch?v=F0yHHFq0DUA

Published on Apr 23, 2015

Punjeni Artichoke (Stuffed Artichokes) (Croatian) recipe
How to make Punjeni Artichoke (Stuffed Artichokes) (Croatian)

Ingredients
5 - large, tender globe artichokes 
1 cup - fresh breadcrumbs 
3 - garlic cloves, finely chopped 
½ tbsp - chopped flat-leaf parsley 
pepper
500 g - baby new potatoes 
100 g - freshly shelled peas 
100 g - freshly shelled broad beans 
salt
250 ml - olive oil


Preparation
Remove any old and loose leaves from the artichokes. With a sharp knife, cut off the stalks, reserving them for later. Slice about 2 cm off the top of each artichoke. Remove the choke by scooping it out with a teaspoon.

Make the stuffing by mixing the breadcrumbs, garlic, parsley and pepper. Gently open the leaves of each artichoke with your thumbs and add stuffing between the leaves.

Place the artichokes upright in the centre of a large saucepan. Add the potatoes around the artichokes. Scatter the peas, broad beans and artichoke stalks on top and sprinkle with any remaining stuffing. Season with salt and pepper. Drizzle with the olive oil and add enough water to cover the artichokes. Bring to the boil then reduce the heat to low and cook uncovered for about 1 hour. Don’t stir; just shake the pan occasionally.

Serve the artichokes warm with crusty bread.