- 2 pickled cabbages
- 450 g (1 lb.) ground beef
- 450 g (1 lb.) ground ham
- 450 g (1 lb.) smoked pork hock
- 60 ml (1/4 cup) smoked bacon, in small pieces
- 250 ml (1 cup) uncooked rice
- 1 onion, minced
- 2 tsp. paprika
- 2 tbsp. flour
- 1 egg
- 2 tbsp. oil
- Salt and pepper
Method
1. Remove any wilted or bruised leaves from the cabbage and cut out the center core. Pour boiling water over the cabbages to soften.
2. Meanwhile, sauté the bacon and onion until the bacon is cooked. Add half the tomato soup.
3. Beat the eggs and add the salt, pepper, paprika, Worcestershire sauce, ground beef, pork and ham. Add the bacon mixture and rice and combine thoroughly. Separate the cabbage leaves and drain.
4. Place a heaping tablespoon of stuffing at the core end of each cabbage leaf and roll up carefully, tucking in the ends.
5. Layer the rolls in a Dutch oven or heavy kettle.
6. Chop up the small unused leaves and place on top.
7. Pour the remaining soup over top and add enough water to cover the rolls. Cover and simmer for 2 to 2-1/2 hours.
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