1 large cabbage
500 g (1 lb) minced steak
1/2 cup short grain rice
1 onion, finely chopped
1 tablespoon chopped parsley
1/2 cup water
salt and pepper
2 tablespoons sour cream
500 g (1 lb) minced steak
1/2 cup short grain rice
1 onion, finely chopped
1 tablespoon chopped parsley
1/2 cup water
salt and pepper
2 tablespoons sour cream
for the Sauce
1 cup finely chopped onions
2 tablespoons olive oil
2 tablespoons tomato paste
1 tablespoon flour
1 1/2 cups water
salt, pepper and sugar
2 tablespoons olive oil
2 tablespoons tomato paste
1 tablespoon flour
1 1/2 cups water
salt, pepper and sugar
method
1. Remove 12 outer leaves from cabbage, being careful not to break them. Keep the tight centre leaves for other purposes.
2. Blanch leaves in boiling salted water for a few minutes, drain and cool.
3. In a bowl, mix the minced steak, rice, onion, parsley and water, season to taste.
4. Place some of the filling on each cabbage leaf and folding the ends in, roll up neatly.
5. Place seam side down in an ovenproof casserole dish.
6. Make sauce (see below) and pour over rolls.
7. Cover and cook in a moderate oven 180-190°C (350-375°F) for 1 1/2 hours.
8. Add sour cream to casserole just before serving.
2. Stirring continuously, pour in the water and season to taste with salt, pepper and sugar.
2. Blanch leaves in boiling salted water for a few minutes, drain and cool.
3. In a bowl, mix the minced steak, rice, onion, parsley and water, season to taste.
4. Place some of the filling on each cabbage leaf and folding the ends in, roll up neatly.
5. Place seam side down in an ovenproof casserole dish.
6. Make sauce (see below) and pour over rolls.
7. Cover and cook in a moderate oven 180-190°C (350-375°F) for 1 1/2 hours.
8. Add sour cream to casserole just before serving.
for the Sauce
1. Saute onion in oil until transparent, add the tomato paste and flour.2. Stirring continuously, pour in the water and season to taste with salt, pepper and sugar.
serving amount
serves: 4
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