Sunday, October 31, 2010

Stuffed vine or cabbage leaves / Cabbage rolls


Stuffed vine or cabbage leaves 

400 g minced veal
300 g minced pork
1 small onion, chopped
1 carrot, minced
½ cup rice
1 tbsp paprika
1 tbsp savory
1 tsp ground cumin
3 oz sunflower oil
20 sour cabbage leaves or canned vine leaves (about 1 jar)
S&P

Sauté finely chopped onion and minced carrot in sunflower oil. Add rice and minced meat. Season it. Add 2 cups of water, bring to simmer and let the rice to absorb water.

Wrap 3 tbsp of mixture in each leaf. Set the wraps in a deep pot, cover with 1 cup water, snuggle down the cabbage and/or vain rolls with ceramic plate (to prevent food from toughening and/or breaking up) and simmer or bake about 40 minutes.

You could bake the rolls in oven about 50 minutes /450F and instead water you can use tomato sauce or meat broth. Personally I prefer baking in clay/ceramic pot with lid "guvech".





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