Cabbage Rolls With Meat (Guest Post - 1 By Petro)
Petro from The Seaman Mom is our first guest contributor in "Be My Guest With A Guest Post" . She is one of those amicable persons...
Coming to the guest post, I present to you Petro's recipe "Cabbage Rolls With Meat".
Pickled Cabbage/ Fresh Cabbage - 2 (medium size)
Chicken / Lamb Meat - 1 kilo
Rice - 250 grams
Onion - 1
Eggs - 2
Tomato paste - As required
Laurel Leaves - 5-6
Grounded Pepper - As per taste
Dill Sticks - 3
Thyme - As per taste
Finely mince the meat, mix it up with the rice, chopped onions, eggs, salt, grounded pepper and tomato paste until everything becomes a homogeneous paste.
The pickled cabbage can be replaced with fresh cabbage, scalded in borscht until it gets softer.
Remove the stubs from the cabbage leafs and then cut each leaf into half (depending on their size).
Put a little amount of meat (about a spoonful) on a piece of cabbage leaf and roll, making sure to nicely tuck in the edges.
Choose a very thick pot and place the cabbage stubs, previously removed from the leaves, until they form a bed on the bottom of the pot. Add dill sticks and thyme.
Lay the rolls inside the pot, in circles, adding a bit of tomato paste, laurel leafs and pepper grains in between the layers. When you finish the rolls and fill the pot, add a layer of chopped cabbage on top of everything with a bit of tomato paste and if the meat is very lean, drop a bit of sunflower oil.
Cover the pot very well and boil everything for about 3 hours, on a very low flame.
Post this, the cabbage rolls are ready to be served.
If preferred spicier, add paprika to the meat mixture during preparation process.
Serve with pickled hot peppers or spread yogurt on top, or even both.