Ingredients:

- 700 g minced pork (f.ex., pork shoulder),

- 100 g of rice,

- 2 onions,

- 1 white or savoy cabbage,

- 1.5 litres of stock or broth,

- 600 g tomato purée,

- 1 tbsp flour,

- seasonings: salt and pepper, 1 teaspoon dried oregano, 1/2 teaspoon paprika, 1/2 teaspoon thyme.

 

 

Preparation:

 

1. Put the meat in a larger bowl. Boil the rice, let it cool and add it to the meat. 

2. Peel and grate the onion, and add to the meat with the rice. Season with salt (about 1/2 teaspoon), pepper (1/4 teaspoon). 

3. Mix everything and knead well with the palm of your hand. Form into small oblong chops.

4. Cut out the stump from the cabbage, then put it in a large pot of boiling water (cut side down), cook for about 10 minutes over low heat. 

5. Flip the cabbage over and cook for about 5 minutes. 

6. Remove the cabbage from the boiling water and once it has cooled down, strip it of its leaves, gently cut off the thickening from each leaf.

7. Put the prepared portions of meat on leaves.

8. Roll up like croquettes. First, put the leaf over the meat on one side, then fold the sides inward, then roll up the rest of the leaf as tightly as possible to the end. Not all the cabbage has to be used.

9. Put a few cabbage leaves on the bottom of a large and preferably wide pot. 

10. Put the stuffed cabbage rolls on top, linking side down. 

11. Boil the broth in another pot and pour it over the stuffed cabbage rolls. 

12. Put on gas, cover and cook for about 45 - 60 minutes until cabbage is tender. Do not stir the rolls during cooking, alternatively shake the pot gently.

13. Pour the stock from the cabbage rolls into another pot. Add tomato purée and flour previously mixed with a few tablespoons of cold water. 

14. Boil, season with salt, pepper, dried oregano, thyme and paprika. 

15. Cook for 10 minutes uncovered.

 

And that’s all! Enjoy 😋