Estimated Nutrition (whole recipe, rough)
Counts 13 of 16 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Pork | 100g cooked | 242 |
| Grape | 1/2 cup (76g) | 62 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Mutton | not in our table | 0 |
| Sauerkraut | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Directions
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.