Sarma - Traditional Bosnian Stuffed Cabbage

Ingredients:

Cabbage
~1 lb. of ground meat (usually beef or pork)
1 large pickled cabbage (about volleyball sized)
1 cup risotto rice
1 egg
1/2 small onion
salt (to taste)
pepper (to taste)
garlic (powder...to taste)
(also used two dashes of some strange local dried veggie flake mix...smelled like fish food...could probably substitute parsley)

Broth
10 oz. smoked meat (pork I think)
1/3 lb. speck (smokier prosciutto)

Prep:

1. Mix the ground meat, egg, onion, rice (uncooked), salt, pepper, and garlic together...like making hamburgers.
2. Peel the outer dozen and a half leaves off of the cabbage, cutting off the tougher bottom of the stems on the outer layers. Place aside 3.
3. Place ~1 large spoonful (about 1.5-2 ping pong ball's worth) in each piece of cabbage, and wrap like a burrito. Make sure to tuck the ends in to ensure that they don't fall apart.
4. Cut or roughly shred up 1/2 of the remaining cabbage. The rest can be stored for future use.
5. Cut the speck into medium thickness slices...about that of a thicker lunch meat.
6. Line the bottom of a large pot with the three set aside cabbage leaves. Place the wrapped sarma on top of the leaves.
7. Add the smoked meat, speck, and shredded cabbage to the pot, and fill with water until all ingredients are submerged.
8. Cook on a low-medium heat for 2 hours.

Serve with boiled potatoes or a warm potato salad and fresh bread.