Holubki: Stuffed cabbage leaves
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ingredients
3 pcs cabbage heads 1 kg rice 1,5 kg minced pork 2 pcs eggs 2 tbsp tomato puree 1 pcs onion 1 pcs garlic (head) pork lard red minced paprika ground black pepper salt water tomato puree (large tin)
progress
Semplinsky-Russian dish…
1.
Cut out the head from the cabbage and place it in boiling water, progressively when the leaves begin to soften they separate easily and progressively separate them from the cabbage and place the cabbage back in the water until the last usable leaves are separated. Let the coarse and hard leaves simmer for a few more minutes and cover the leaves with a lid after removing them from the water to finish cooking. Get rid of the coarse parts of the leaves.
2.
Cook the rice until semi-soft. Fry the onion in the lard until golden brown, add the minced red pepper, set aside and stir into the cooled rice along with the meat, eggs, crushed garlic and 2 tablespoons of the pardajka puree, season with salt and pepper and mix the mixture together.
3.
Fill the leaves with the mixture, then roll them up and press the ends into the bottom.
4.
Grease the bottom of the pot with lard, place the squabs in the pot and pour the tomato puree diluted with water 1:1, season with salt and cook for approximately 2 hours.
5.
Serve with sour cream, bread or Zemplínský pie.
