Ingredients
500g mince meat ( pork and beef)
2 medium onions
2 carrots
50gr arborio rice
200ml tomato sauce
4-5 slices of smoked pork pancetta
1 Pickled cabbage
1 bunch of parsley
Salt
Pepper
2-3 bay leaves
Method
1. Start by chopping your onions, peel and grate your carrots. Sauté your veggies until tender, add the rice (washed thoroughly) and leave to cool.
2. When reached at room temperature add the meat, chopped parsley, 50 ml of tomato sauce, season with salt and pepper and mix everything until well combined. Set aside and start preparing the cabbage.
3. Separate the cabbage leaves, wash them and remove the excess water by placing them on a sieve.
4. Place a small portion of filling into the cabbage leaf and roll it. Usually from a medium cabbage leaf you can mould two rolls, depending on its size. Repeat this process until the filling is finished.
5. Leave 5 cm space to the top, so the cabbage rolls can expand when boiled, just because they have rice in their mixture.
6. Pour the rest of tomato sauce on top of the cabbage roll, then add boiled water until the rolls are slightly covered, place 2-3 bay leaves on top and smoked pancetta. Simmer on low-medium heat with the lid on until the cabbage is tender. Usually it takes 3-4 hours.
7. Add more boiled water when reduced.
Additionally, cook in the oven, up to 1 hour, in order to become more tender. Remove the lid the last 5-10 min or until golden brown on top.
8. Serve them with créme-fraîche or natural yogurt for a light version, and polenta on the side. Find the recipe for creamy polenta at the end of the recipe.
Cabbage rolls can be stored in the fridge and consumed within 3 days. They can be
freezed and consumed when needed.
Enjoy!
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