Croatia / Appetizer
Arambasici (Croatian Sour Cabbage Rolls)
Arambašići are a speciality from Sinj, Croatia. Unlike some other cabbage rolls, which use fresh leaves, these are rolled up in whole pickled cabbage leaves.
Ingredients
- beef, best from the neck, finely chopped600 g
- smoked ham or bacon, finely chopped; or bacon150 g
- suet from ox kidneys, finely chopped50–60 g
- pork, finely chopped200 g
- Mutton, optional, finely chopped
- onions, large, chopped2
- garlic, some
- Cloves
- Grated lemon rind, grated
- Salt
- Pepper
- ground cinnamon, some
- cloves, crushed2–3
- nutmeg1 grind
- whole pickled cabbage (sauerkraut) or fresh white of grape leaves, or fresh white of grape leaves1 head
- Smoked pork, smoked
- Smoked ham or tongue, or tongue
- Broth or water, broth or water
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 12 steps
Combine the beef, ham, suet, pork, and mutton in a bowl.
Add the chopped onions, garlic cloves, grated lemon rind, salt, pepper, a little cinnamon, crushed cloves, and ground nutmeg.
Mix all the ingredients well; knead together with your hands, if desired.
Separate the leaves from the sauerkraut head, setting aside the better ones for stuffing.
Cut away part of the leaf stalk at the base.
Add a spoonful of the meat mixture to each kraut leaf.
Roll the Arambašici from the base of each leaf, and fold the ends together well so that they do not fall apart during cooking.
Put 1 spoonful of grease in a deep stoneware casserole dish.
Pack and layer the Arambašici rolls tightly next to one another in the casserole dish.
Layer smoked meat between the layers of kraut rolls.
Pour the broth or water over the Arambašici. Cover tightly and cook 3–4 hours over low heat.
Shake casserole form several times, but do not stir.
