Ingredients
Scale
- 20 small sour cabbage leaves
- 1 pound (450g) minced beef
- 1 onion, finelly chopped
- 1 small carrot, finelly chopped
- 1/4 cup (50g) rice
- salt, pepper, to taste
- ground chilly, to taste
- 7 tbs (105ml) vegetable oil
- 2 tbs (30g) flour
- bunch of parsley
- extra chilly and parsley for sprinkling
- 4–5 slices of smoked ham or bacon
- 1 and 2/3 cup (400ml) water + 2/3 cup (160ml)
Instructions
- First of all wash cabbage and remove the hard piece of stem in the bottom of the leaf. Be carefull and try not to make hole. Leave a side.
- Fry chopped onion in 2 tbs oil until golden brown. Add splash of water and cook until liquid evaporates and onion are soften, stirring occasionally.
- Add chopped carrot, stir once, add beef, stir again and let it cook for about 15 minutes. Stir occasionally with wooden spoon to break the beef lumps.
- Now it’s time to add rice. It’s very important to stir constantly when you add it. Cook fot another 5 minutes and remove from heat.
- Season with salt, ground pepper, ground chilly and finelly chopped parsley. Pre-heat the oven to 250 degrees C and prepare baking dish 20x28cm.
- Now you fill the cabbage. Place a spoon of beef in the middle of bottom the leaf. Fold from left then fold from right. Roll the cabbage keeping fingers firmly on the side.
- Place rolls in oiled baking dish. Sprinkle with chilly and parsley. Place bacon slices in the middle. Pour 1 and 2/3 cup of water in.
- Bake covered for 1 hour then reduce temperature to 200 degrees C and bake for another 1 hour.
- In the end, fry shortly flour with 5 tbs of oil in small sauce pan, stirring constantlly and adding chilly gradually. In the same time remove baking dish from the oven, pour 2/3 cup of water and mixture of flour, oil and chilly. Put uncovered dish in the oven for another 15 minutes.
- Serve hot!
- Prep Time: 45 mins
- Cook Time: 2 hours 15 mins