Stuffed Cabbage Rolls
cabbage rolls served with soured cream
Preparation time: 45 minutes
Cooking time: 15 minutes
Serves 4-5
Ingredients:
125g pork mince
125g beef mince
50g rice, cooked
1 egg
3 shallot onions, chopped finely
1 small Savoy cabbage (1.2 kg)
1 carrot, chopped coarsely
½ leeks, chopped coarsely
1 litre chicken or beef stock
2 bay leaves
Salt
1/3 tsp freshly ground black pepper
2 tbsp chopped basil
2 tbsp finely chopped fresh flat-leaf parsley
rolls ready for cooking
Method:
Remove 10-12 large leaves from cabbage, cook uncovered in batches in a large saucepan of boiling water 3 minutes. Drain leaves, allow them to cool a little and dry with absorbent paper.
Meanwhile, combine pork and beef mince in a large bowl; add rice, egg, shallots, pepper and salt. Mix them thoroughly with hands.
Prepare stock; add carrot, leek and bay leaf, salt, simmer it for a while.
Roll leaves to enclose filling. Possibly you need to remove the core about 7-10 cm long from the cabbage leaves with knife.
Place the rolls into a large saucepan, add stock with vegetables, basil and parsley and simmer about 15 minutes until cabbage rolls are cooked through. Make sure that you have enough stock to cover all your rolls. Then serve with sour cream or horseradish sauce.
Leave your response!