Polish Cabbage Rolls
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg white cabbage
For the filling:
- 100 g rice
- 300 g veal, minced
- 2 onion (s), chopped
- 0.5 teaspoon ½ rosemary, dried
- 0.5 teaspoon ½ juniper berries, crushed
- salt and pepper
- 250 ml broth
- 3 tablespoon tomato puree
- 250 ml sour cream
- 50 g cheese (Emmentaler), rated
- 5 slices bacon
- Butter for the mold
Print Recipe
Pin Recipe Instructions
- Cook the rice in plenty of salted water for a good 15 minutes. The rice must be dry. Cut off the outer leaves and the stalk from the white cabbage, remove 8 beautiful large leaves and place in boiling water for about 5 minutes.
- Mix the minced meat well with rice, onions, rosemary, juniper berries, salt and pepper. Spread the filling evenly over the cabbage leaves. Roll up the leaves and shape them into long roulades. Put these in a buttered, fire-proof dish. Mix 125 ml stock, tomato puree and 125 ml sour cream, pour over the roulades and fry the roulades in the oven at 200 ° C for 25 minutes. Then sprinkle with the cheese and cook for another 25 minutes at 175 ° C.
- Then mix the roast set with 125 ml bouillon and 125 ml sour cream. Season to taste with salt and pepper. Cut the bacon into small cubes and leave in a pan. Spread the bacon cubes over the cabbage rolls before serving.
- Serve with mashed potatoes.
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