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(Stuffed Cabbage Rolls)

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Rate this recipe 3.4/5 (125 Votes)

Ingredients

  • For the cabbage rolls:
  • 500g pork mince
  • 500g veal mince
  • 200g arborio rice
  • 1 tablespoon sweet paprika
  • 4 clove garlic
  • crushed
  • 1 1/2 – 2 tablespoons stock
  • pepper (or chilli flakes which are not traditional but tasty)
  • 1/2 cup chopped continental parsley
  • 1 big jar pickled cabbage
  • For the sauce:
  • 1L low salt chicken stock (or water)
  • 1 can crushed tomatoes
  • 400g smoked speck
  • sliced
  • 2 tablespoons olive oil
  • 2 tablespoons plain flour
  • 1 clove garlic
  • crushed
  • 1 tablespoon sweet paprika
  • a little extra stock or water

Details

servings 6
Level of difficulty Average
Preparation time 20mins
Cooking time 150mins
Cost Average budget

Preparation

Step 1

To make the meat stuffing, combine the pork, veal, rice, garlic, stock, pepper (or chilli flakes) and parsley with your hands until well mixed.

Step 2

Take one leaf of cabbage and cut it in half through the middle rib. Place a couple of tablespoons of the meat mixture on one edge of the leaf and roll into a parcel, tucking in the edges as you go. Repeat until you’ve used all the cabbage and the stuffing.

Step 3

Place each roll into a large pot or baking dish, packing them in tightly together. Take slices of speck and wedge these between the cabbage rolls. Pour the stock and crushed tomatoes over the rolls. There needs to be enough liquid to completely submerge all the cabbage roll, so add more water if necessary.

Step 4

Cover with a tight fitting lid or foil and bake at 160 degrees celsius for 2 hours. Check half way through the cooking time. You may need to top up with a little more water to keep it moist.

Step 5

In small frying pan over medium heat, place the oil, garlic, paprika and flour. Cook for 2-3 minutes to cook out the flour and then add enough stock or water to bring it to a thick cream consistency.

Step 6

Pour this mixture into the sarma liquid and stir gently. Immediately the sauce will thicken. Bake, covered, for a further 20 minutes. Remove the sarma from the oven and let it rest for about half an hour, then serve with mashed potato.

Stinky but tasty!

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