Walnut Stuffed Cabbage Rolls Recipe
Ingredients
| 3 cups cooked ground pork | ||
| 3/4 cup finely diced cooked tongue | ||
| Walnuts | 1/3 Cup (16 tbs), chopped | |
| Celery salt | 1/2 Teaspoon | |
| Pepper white | 1/2 Teaspoon | |
| Dried thyme | 1/2 Teaspoon | |
| Liver sausage | 1/4 Cup (16 tbs) | |
| 3 tablespoons soft breadcrumbs | ||
| Egg | 1 | |
| 1 medium-sized head savoy cabbage | ||
| 6 tablespoons vegetable fat | ||
| Sour cream | 2/3 Cup (16 tbs) | |
| Tomato Paste | 3 Tablespoon | |
Directions
Bind with the lightly beaten egg.
Cook the cabbage, whole, in boiling salted water for 30 minutes.
Drain, cool slightly and pull the leaves apart.
Arrange the leaves in pairs, with the pairs overlapping each other.
Put 3-4 tablespoons of the meat mixture on each pair, form into a roll and secure.
Heat the fat in a frying pan and fry the rolls until browned.
Add sufficient water or stock to cover the rolls and simmer for 25-30 minutes.
Transfer to a serving dish and keep warm.
To make the sauce, heat the sour cream with the tomato paste and spoon over the cabbage rolls.
Cook the cabbage, whole, in boiling salted water for 30 minutes.
Drain, cool slightly and pull the leaves apart.
Arrange the leaves in pairs, with the pairs overlapping each other.
Put 3-4 tablespoons of the meat mixture on each pair, form into a roll and secure.
Heat the fat in a frying pan and fry the rolls until browned.
Add sufficient water or stock to cover the rolls and simmer for 25-30 minutes.
Transfer to a serving dish and keep warm.
To make the sauce, heat the sour cream with the tomato paste and spoon over the cabbage rolls.
Chef
