Arambasici (Croatian Sour Cabbage Rolls)

Ingredients

• 600 g beef (best from the neck), finely chopped
• 150 g smoked ham or bacon, finely chopped
• 50–60 g suet from ox kidneys, finely chopped
• 200 g pork, finely chopped
• Mutton (optional), finely chopped
• 2 large onions, chopped
• Some garlic
• Cloves
• Grated lemon rind
• Salt
• Pepper
• Some ground cinnamon
• 2–3 cloves, crushed
• 1 grind nutmeg
• 1 head of whole pickled cabbage (sauerkraut) or fresh white of grape leaves
• Smoked pork
• Smoked ham or tongue
• Broth or water

Method

1. Combine the beef, ham, suet, pork, and mutton in a bowl.
2. Add the chopped onions, garlic cloves, grated lemon rind, salt, pepper, a little cinnamon, crushed cloves, and ground nutmeg.
3. Mix all the ingredients well; knead together with your hands, if desired.
4. Separate the leaves from the sauerkraut head, setting aside the better ones for stuffing.
5. Cut away part of the leaf stalk at the base.
6. Add a spoonful of the meat mixture to each kraut leaf.
7. Roll the Arambašici from the base of each leaf, and fold the ends together well so that they do not fall apart during cooking.
8. Put 1 spoonful of grease in a deep stoneware casserole dish.
9. Pack and layer the Arambašici rolls tightly next to one another in the casserole dish.
10. Layer smoked meat between the layers of kraut rolls.
11. Pour the broth or water over the Arambašici. Cover tightly and cook 3–4 hours over low heat.
12. Shake casserole form several times, but do not stir.