Stuffed Cabbage Rolls (sarma)

Ingredients 1 Small Head Pickled Cabbage 150g Minced Prime Lean Pork 100g Minced Prime Lean Veal 100g Minced Prime Lean Lamb 100g Coarsely Chopped Smoked Bacon 6 Bacon Bones (Ribs), Tied with String 1 Clove Garlic, Finely Chopped 1 Egg 1 Cup Rice 1 Teaspoon Vegeta 1 Teaspoon Tomato Paste 1 Cup Sour Cream 1 Teaspoon Chopped Parsley Freshly Ground Pepper

Method
1) Remove ten leaves from the cabbage. If the rib in the middle of the leaves is too thick trim it with a sharp knife. Thinly slice the rest of the cabbage.
2 )To make the stuffing add pork, lamb, veal, rice, parsley, Vegeta, salt and pepper to a bowl and mix well with your hands. Spread the cabbage leaves on the working bench. Place some stuffing on top of each leaf and roll them up, but not too tightly as the rice will expand while cooking. Tuck in the ends and set the rolls aside.
3 )Take a large, heavy saucepan and lay half of the sliced cabbage in the bottom. Arrange the rolls on top, scatter bacon pieces, add the rest of the sliced cabbage and put bacon bones on top. Dissolve tomato paste in enough hot water to cover the cabbage and bring to the boil.
4 ) Reduce the heat to low and cook for one and half hours. Do not stir, only shake the saucepan occasionally. Turn the heat off, add running sour cream, shake pan well, and let it rest for 15 minutes. Discard Bones and serve.

Cheese Pastry "Zagorje" (zagorski štrukli)

Ingredients For Pastry: 500g Flour 1 Egg 2 Soup Spoons Oil Salt 1 Soup Spoon White Mild Vinegar Warm Water For Filling: 150g Butter 4 Egg Yolks 600g Cottage Cheese Salt For Topping: 80g Butter 50g Breadcrumbs

Method
1) Place the flour on top of the bench, make a small depression in the centre, add the eggs, oil and water mixed with the vinegar. Knead the dough until very smooth, cut into three small parts, brush with oil and cover with warm metal bowl.
2)Make the filling by mixing all of the ingredients, stretch the dough very thinly and place on to a small table cloth. Strain the cheese and spread over the pastry, then roll into a large pancake by lifting one side of the table cloth away from yourself.
3) Cut the Pancake into 10cm long 'strukli' with a thick-rim medium sized plate close to the edges. Drop the struki into salted boiling water a few at a time and cook for 15 - 20 minutes.
4) Remove struki from the water. With a slotted spoon, fry the breadcrumbs in butter and pour over the struki.