Middle Eastern

1. Bring a large pot of water mixed with first amount of salt to a boil. Trim cabbage of any yellowed leaves. With a sharp paring knife, carefully cut out core. Put cabbage in the hot water; the outer leaves will loosen and soften. Pull them off with tongs and drain in a colander. Remove leaves this way until you get to the baseball-size center (discard).

2. While water is heating, prepare the stuffing: In a large bowl, mix beef, onion, rice, carrot, and ginger. Add McCormick Salt Free Garlic & Herb Seasoning, first amount of paprika, basil, remaining salt, then pepper. Mix well.

3. Place each cabbage leaf one at a time on a cutting surface. Using a sharp knife, shave down protruding thicker vein so it's about even with the rest of the leaf. Place some stuffing, from 1/3 cup for the larger leaves to 2 tablespoons for the smallest, on base of leaf. Fold in sides and roll up filling to enclose it in a firm oblong. Place sarma seam-side down into an 8-quart pot, packing tightly.

4. Pour 5 cups cold water over sarma and bring to boil. Place a heavy plate over sarma to weigh them down, and reduce heat to simmer. Cook covered for about 1 hour, until cabbage is tender. Remove sarma from pot to serving platter with a slotted spoon.

5. Reduce braising liquid over medium high heat to about 1< cups.

6. Meanwhile, in a small pan, heat oil over medium heat. Add flour and cook, stirring constantly, until lightly browned. Stir in remaining paprika. Add a few tablespoons of the cooking liquid, stirring until smooth. Scrape flour mixture into the remaining reduced liquid to make a gravy. Taste and add salt if needed. Pour gravy over sarma and serve immediately, with mashed potatoes. (Mashed potatoes not included in nutritional analysis.)

Source: Hannaford fresh Magazine, November - December 2006