I almost don’t want to do share this recipe it’s just so good, but in the interest of not being a food scrooge and sharing the love here is my MOST FABULOUS recipe for cabbage rolls! There are a lot of recipes and variations out there, my cousin does a fantastic greek lemon version that are to die for, so you can experiment. Good additions are smoked pork bones at the bottom of the pot. Sometimes I add a dash of cayenne pepper, so go to work and create to your hearts content!
1 head of green cabbage
2 medium onions – diced
2 cloves garlic – finely diced
1kg pork mince
1.2 cup uncooked white rice
1/2 tablespoons salt
1/2 tablespoon pepper
2 litres chicken stock
1 bottle Passata
1 tablespoon smoked paprika
50 grams butter
Cut the bulk of the stem out of the cabbage with a sharp knife keeping the cabbage whole.
Place the cabbage in a large pot and add 1 teaspoon of salt and fill to cover with water. You will need a lid for the pot as the cabbage will float.
Bring to the boil and boil for 10 minutes then drain and cool the cabbage whole.
For the filling add the onion, garlic, salt, pepper and rice to the pork mince and combine well with your hands.
This is a handsy job so get in there.
When the cabbage is cool, peel off the leaves to separate.
On a board lay out a leaf, cut out the hard middle vein leaving the leaf intact at the top. Fold the two pieces of the cut bottom of the leaf over each other. Place a smallish amount, approx 4 tablespoons, of the mixture on the bottom of the leaf and roll up folding in the sides as you go.
Place the finished roll at the bottom of the pot you cooked the cabbage in previously.
Continue this until all the mixture is finished into lovely little rolls and your pot is full. With any left over cabbage I keep it wrapped in the fridge and add to mashed potatoes with vinegar for another dinner.
Then add the chicken stock, passata, paprika and butter to the pot. Put a heavy bowl that fits into the pot on top of the rolls to keep them from floating and losing shape.
Bring to the boil then simmer for 1 hour.
They are ready to serve! Best with a potato dish in my opinion, in true Eastern European style with some sour cream.