method
1. Form round parcels of 1.5 kg blanched cabbage leaves filled with a mixture of 250 g cooked rice, 75 g chopped onion and 150 g cooked minced pork.
2. Place into a shallow dish, moisten with 500 ml jus lie finished with lemon juice and soured cream and bake in the oven at 180°C for 45 minutes.
When starting to sizzle, carefully add a small amount of stock, water or wine and stir. This will bring the sediment off the bottom to give the jus a great flavour
Once all the sediment has come off the bottom and the liquid has reduced down to virtually nothing add more stock and simmer for 5 - 10 minutes. Correct seasoning if required
This is called a jus and may be strained and served
A jus lie is a thickened gravy, which can be done by mixing flour, cornflour or arrowroot with water or cold stock to form a slurry. Gently whisk or stir it in until thickened as required
So, there you have it, jus lie is thick gravy.