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Stuffed Cabbage Rolls

Filling Makes 16 1 large cabbage 1 kg/2 pounds minced meat (I use lamb) 2 cups grated carrots 2 tsp mild paprika 1 tsp ground black pepper 1 tsp salt 1 medium onion chopped 1 egg Core the cabbage and remove outer leaves until you get to the pale green leaves. Place the cabbage with the cored end down into a double broiler filled with a little water. Simmer for 20-30 minutes until the outer leaves start to drop away from the cabbage. Remove the soft leaves and place cabbage back into the broiler until the rest of the leaves have become soft. Slice the top off the thick middle stem of each leaf. Meanwhile, place the paprika, ground black pepper, salt, onion and egg into a food processor and process until the mixture becomes the consistency of a paste. Mix with the grated carrot into the minced meat. Divide into 16 equal portions and roll into the cabbage leaf. Chop up the left over cabbage and place into the bottom of a deep baking dish.

Sauce 1 kg/2 pounds of tomatoes 1 tsp mild paprika 1 tsp salt 1 tsp ground black pepper 1 Tbs honey 2 cups sauerkraut 3 bay leaves Chop the tomatoes and place into a food processor with the paprika, salt, pepper and honey and process until chopped up into a liquid sauce. Then combine with the sauerkraut and bay leaves. Assembly Place the first layer of cabbage rolls onto the layer of chopped up left over cabbage. Pour over half the sauce. Place another layer of cabbage rolls on top and pour over the rest of the tomato sauce. Cover the dish with foil. Place into pre-heated oven (340F/175C) for 2 hours. Take the dish out of the oven and let rest for 15 minutes before serving.