members recipes

Ingredients
Ingredients:



1 pickled cabbage



150 ml of tomatoes sauce



pepper, salt



thyme



4-5 laurel leaves



dill





Ingredients for stuffing:



700 g of porc with some fat



300 g rice



salt



pepper



parsley fine hached



1 onion



2 spoons of oil



1/2 spoon of paprika



100 ml tomatoes juice



condiments for meat (optional)

Method
You can use the cabbage leaves as the way they are or you can cut them in half.

For the stuffing the meat must be minced. You hash the onion as small as posible and you chill her into 2 spoons of oil until she become soft. In a large bowl you mix all the ingredients for the stuffing including the chill onion, the parsley fine hached and the tomatoes juice.

Into the pot where you will cook them, you make a bed of hached pickled cabbage and dill.

You can now form the stuffing cabbage using a leave of cabbage or a half and 1 spoon of the stuffing. You roll them into your hand and make sure that the outsides are closed so that the stuff can\'t go out during the cooking. You put them into the pot on the bed of pickled cabbage hached, some over the others. When the pot it\'s full you sprinkle on top of them more hached pickled cabbage, 150 ml of tomatoes sauce, the thyme and the laurel leaves. After that add water until all the stuffed cabbage are covered.

You cook them covered at higher fire until they start to boil and after at medium-lower fire about 45 minutes-1 hour.
Check one if it\'s cooked until you turn off the fire. You can also cook them into the oven at 180 degrees Celsius for about 2-3 hours.

Bon apetit!!