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Ingredients:
½ kg ground pork
½ kg ground veal or beef
1 large pickled cabbage
1 large onions finely chopped
1 cup rice (white)
5 peeled tomatoes or 1 can tomatoe sauce (non-spiced)
Pepper
Salt
Savory
1 tbs marjoram
4-5 springs of fresh dill or parsley
You can add some smoked bacon too.
Directions:
Fry the onion in lard till it gets gold brown then mix it in a
bowl with the meat, rice, salt and pepper. Caution with the salt:
sour cabbage is already salty and too much salt in the meat
mixture could ruin your meal. Carefully remove the cabbage
leaves one by one, paying attention not to tear them. Depending
on how big your cabbage is you need whole leaves or halves to
make the rolls. Remove cabbage core – it is hard to roll the
meat mixture if you don’t.
In a deep pot place the rolls in concentric layers. Cover with a
layer of chopped cabbage then pour the tomatoes (chopped as well).
Place one-two bacon slices randomly among the rolls. The bacon
will give a special taste and aroma to the whole dish. Repeat
this till all rolls are set in the pot. The last layer is whole
cabbage leaves and tomatoes. Add water to slightly cover the
last layer of cabbage. Place on stove, bring to boil, and then
reduce heat to low and continue boiling for at least four hours.
Serve hot, with polenta and sour cream.
We actually serve it with polenta and we top each plate with 2
generous spoons of sour cream.
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