Stuffed cabbage leaves

1. 

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

Peel onion, chop it finely and fry 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.