Cabbage Leaves Fill with Rice,mince and Smoky Meat

  • Cabbage Leaves  Fill with Rice,mince and Smoky Meat
Ranked: 271st

Rated 4.5 out of 5 based on 5 votes

Ingredients

  • 500 g pork mince
  • 500 g beef mince
  • 4 x medium brown onion (sliced )
  • 3 Tbls sweet paprika
  • 1 kg uncooked rice
  • 1/2 - 1 Tbls salt
  • 1 tspn black pepper
  • 1 kg smoked pork neck (cut to bite size )e
  • 1 kg sour cabbage leaves in brine from deli department )
  • 1 cup olive oil

Method

1)In big bowl mix both mince together and smoked pork.

2)In pan heat half of the oil add onions and fry until lightly gold.Add paprika and quickly stir.Take off from the stove and transfer this to mince.Mix well and add the rest of oil.

3)In deeper saucepan boil rice ,but only half time cooking time.(see direction on packet) then strain with strainer and quickly rinse under cold water.Put the rice to mince.Season with salt and pepper.If you can taste and see,if anything need to be added.Mix all well together.

4)Put hand full of the mixture to each leaves (don’t put to much,because the rice will be double when is cooked.Roll and tuck in both end to form roll.

5)In deep saucepan put on bottom aluminium steamer and neatly put one by one in.Don’t leave to much space between them.Pour water over the rolls,but make sure the are all under water,when cooking.The best is when you put on top of that plate and on a plate you put little saucepan with water.( keep them down )Cook about 2 – 2 1/2 hour.

6)Serve just as that,because meat is already in.

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  • My favourite!!!

    Reply

    by Handa QLD on 29/01/2013, 09:40
    Handa QLD
  • this is food for Gods, I cooked it today an made few photos how to make these delicious rolls, hope you don’t mind Anna if I add my recipe as well

    Reply

    by Vesna PJ on 10/06/2013, 23:27
    Vesna PJ
    • HI Vesna.Of course I don’t mind you add your recipe.Every recipe taste different.Only what I can say I did not found the leaves here in the shops,so I have to used whole fresh cabbage and this take me more time.

      Reply

      by ANNA LINHART on 11/06/2013, 13:34
      ANNA LINHART