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Stuffed cabbage leaves

    

You will certainly love delicious stuffed cabbage leaves (ground doves) and their not easy preparation will be appreciated by all consumers. Serve with fresh bread.

Cook

No. of servings

6

Ready in

2 h.

Difficulty

high

 

Categories:    

 

all-purpose flour / plain flour1oz25grams
crushed cumin0.5tsp½teaspoon
ground black pepper0.5tsp½teaspoon
minced pork meat14oz400grams
onion4.5oz125grams
rice4.5oz125grams
salt2.5tsp2.5teaspoon
salt-
sugar granulated1oz30grams
sugar granulated-
sunflower oil1.25tbsp20milliliters
tomato paste1.1lb500grams
vinegar2tbsp2tablespoon
water-
water1.5cup350milliliters
white cabbage0lb2.5

1. 

onion 4.5 oz (125 g)  sunflower oil 1.25 tbsp (20 ml)

Peel onion, chop it finely and cook in oil.

2. 

rice 4.5 oz (125 g)  salt 1 tsp

Rinse rice and add it to the onion. Season with salt and cook.

3. 

water

Pour in boiling water about 1,5 cm above the surface of rice. Braise covered. Let it cool.

4. 

minced pork meat 14 oz (400 g)  ground black pepper 0.5 tsp  salt 0.5 tsp

Mix well cool rice with meat, ground black pepper and salt.

5. 

white cabbage

For the stuffed cabbage we need one big head of cabbage. In fact, we will not use the listed amount of cabbage. Wash the cabbage, score it around the stump and gradually take away 6 top leaves.

6. 

Cook the leaves for 5 minutes in boiling water.

7. 

Take the leaves out of water and cut off hard part of each leaf.

8. 

Equally split meat and rice filling and put it in the leaves and roll them.

9. 

Chop about 1 kg of cabbage in total.

10. 

Lay half of the chopped cabbage at the bottom of the pot.

11. 

Place rolls on the cabbage. Spread the second half of the chopped cabbage on top.

12. 

tomato paste 1.1 lb (500 g)  water 1.3 cup (300 ml)  sugar granulated 1 oz (30 g)  salt 1 tsp  crushed cumin 0.5 tsp

Mix tomato paste with water, sugar, salt and crushed cumin.

13. 

Pour the brine over the cabbage. Cook slowly and covered for about one hour before it starts to boil. Do not stir.

14. 

Take the cooked rolls out.

15. 

water 3.25 tbsp (50 ml)  all-purpose flour / plain flour 1 oz (25 g)  vinegar 2 tbsp  salt  sugar granulated

Thicken the cabbage with flour mixed in a little water. Add vinegar, if necessary even salt, or sugar.

16. 

Place the rolls back in the pot and they are ready to serve.

Bon appetit!

 

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