POLISH CABBAGE ROLLS
- 6 large green cabbage leaves
- 15 ml olive oil
- 2 cloves garlic, crushed
- 1 onion, peeled and diced
- 300 g pork mince
- 3 ml paprika
- 7 caraway seeds
- 80 g parboiled rice (ek het net gewone gekookte rys gebruik)
- 1 egg, beaten
- salt and black pepper
- Sauce:
- 500 ml passate (tomato pasta sauce) ek het net ‘n blik tamaties fyn opgesny
- 3 ml paprika
- 1 – 2 ml chilli powder
Preheat the oven to 180 ºC. Bring a large saucepan of lightly salted water to the boil.
Add the cabbage and simmer for 5 minutes. Use a slotted spoon to transfer the cabbage to a tea towel.
Set aside for 10 minutes to cool.
Heat the oil in a frying pan and cook the garlic and onion for 2 – 3 minutes.
Add the mince, paprika and caraway seeds and saute for 3 – 4 minutes.
Transfer the mince mixture to a mixing bowl.
Add the rice and egg and season well.
Scoop two spoonfuls of the mince mixture into each cabbage leaf and roll up to enclose.
Secure with a toothpick if required.
Mix the sauce ingredients together and pour into an ovenproof dish.
Top with the cabbage rolls.
Cover and bake for 25 – 30 minutes or until cooked through.
To serve:
Fresh dill sprigs and sour cream… (Ek het dit met kapokaartappels voorgesit)
Photo: Petro van Genderen
