Ingredients
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½ Cabbage
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3¾ oz/½ cup (110 g) short-grain Rice
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1 lb 2 oz (500 g) minced (ground) Pork
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2 Garlic
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small handful flat-leaf (Italian) Parsley
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1 teaspoon Caraway Seeds
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1 teaspoon Chilli Flakes
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2 Onion
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2 teaspoons dried Dill
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1 tablespoon Sweet Paprika
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2 fl oz/¼ cup (60 ml) Olive Oil
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17 fl oz/2 cups (500 ml) Tomato
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9 fl oz/1 cup (250 ml) Chicken broth
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Sour Cream
Directions
Leaving the meat uncooked, with all the other bits, produces a really firmly packed roll that is easy to eat and bursting with fabulous flavours. A wheat beer will help bring it all home.
Steps
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1
Done
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Bring a large saucepan of salted water to the boil. Tear off and discard any tough outer leaves from the cabbage. Holding the cabbage by the stem end, place it in the saucepan. Cover the pan and turn the heat off. |
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2
Done
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Leave the cabbage in the pot for 10 minutes. Now carefully tip the pot of water and the cabbage into a clean sink, then leave the cabbage there to cool. |
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3
Done
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Cook the rice in a saucepan of boiling water for 10 minutes. Drain well, then tip into a bowl. Add the pork, garlic, parsley, caraway seeds and chilli flakes, along with half the onion, half the dill and half the paprika. Season with sea salt and freshly ground black pepper. Use your hands to squeeze the mixture together until sausage- or paste-like. Divide into six equal portions. |
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4
Done
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Cut about 5 cm (2 inches) off the stem end of the cabbage and discard. Gently pull the leaves off the cabbage, being careful not to tear them. You will need six large leaves. |
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5
Done
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Use a sharp knife to make a V-shaped cut to remove the thick part of the stem in the middle of the leaves. Discard the stemmy bits. Use several of the remaining leaves to line the base of a baking dish. |
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6
Done
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.Lay a cabbage leaf on a clean work surface. Put a portion of pork in the centre of the leaf and form into a sausage shape. Roll the cabbage leaf over the pork, tucking in the sides to firmly enclose the filling. Repeat to make six cabbage rolls, then place in the baking dish. |
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7
Done
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Preheat the oven to 160°C (315°F). Heat the oil in a frying pan over medium–high heat. Add the remaining onion and cook for 5–6 minutes, or until soft. Stir in the remaining dill and paprika and cook for just 1 minute, or until fragrant. |
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8
Done
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Add the tomato passata and stock and season well. Bring to the boil for a couple of minutes, then pour over the cabbage. Cover the dish with a tight-fitting lid, transfer to the oven and bake for 2 hours. Serve with sour cream and dill. |
