These are a take off on Hungarian Cabbage Rolls. There is some prep time involved and long cooking time - so be prepared. Also - be prepared to air out your kitchen after.
1 large head of cabbage
Cut off the bottom core and discard the outer tough leaves. Separate the other leaves and steam them for about 15 minutes till tender. Drain and keep aside. Cut the core into 6 wedges.
1 lb of ground pork
1 lb of ground beef
1 TBS smoked paprika
1/2 tsp chili flakes
1/2 cup grated onion
1 TBS grated garlic
1 cup cooked rice
2 tsp salt
2 tsp fennel seeds
1 tsp black pepper
1 tsp coriander seeds
2 TBS red wine vinegar
16-20 oz tomato juice
Grind the fennel seeds, pepper and coriander. In a large bowl mix the meats, salt, ground spices, paprika, onion, garlic, chili flakes and vinegar.
Fry a little bit of the meat mixture in a pan and taste to ensure the seasonings are right. Adjust if needed.
To assemble -
Place each leaf on a flat surface. place about 2 TBS of the meat mixture on the leaf and roll them up, tucking in the ends.
Place each on a large casserole dish. Place the cabbage wedges in the dish in between the rolls. Pour the tomato juice over it- the liquid should come up 1/2 to 3/4 each roll.
Cover and cook in a 350 C oven for about 3 1/2 hours.
Serve with cucumber-yogurt-sauce-with-dill.
1 large head of cabbage
Cut off the bottom core and discard the outer tough leaves. Separate the other leaves and steam them for about 15 minutes till tender. Drain and keep aside. Cut the core into 6 wedges.
1 lb of ground pork
1 lb of ground beef
1 TBS smoked paprika
1/2 tsp chili flakes
1/2 cup grated onion
1 TBS grated garlic
1 cup cooked rice
2 tsp salt
2 tsp fennel seeds
1 tsp black pepper
1 tsp coriander seeds
2 TBS red wine vinegar
16-20 oz tomato juice
Grind the fennel seeds, pepper and coriander. In a large bowl mix the meats, salt, ground spices, paprika, onion, garlic, chili flakes and vinegar.
Fry a little bit of the meat mixture in a pan and taste to ensure the seasonings are right. Adjust if needed.
To assemble -
Place each leaf on a flat surface. place about 2 TBS of the meat mixture on the leaf and roll them up, tucking in the ends.
Place each on a large casserole dish. Place the cabbage wedges in the dish in between the rolls. Pour the tomato juice over it- the liquid should come up 1/2 to 3/4 each roll.
Cover and cook in a 350 C oven for about 3 1/2 hours.
Serve with cucumber-yogurt-sauce-with-dill.
