PORK- OR BOEREWORS CABBAGE ROLLS
Moes die een uitdink want het ‘n kool met ‘n klomp baie groot en harde buite-blare gehad!! Maar was ‘n heerlike gereg.
- 8 big cabbage leaves, stalks removed
- boiling salted water
- 25 ml olive oil
- ½ onion, chopped
- 6 pork sausages, chopped (lowest carb you can find – or substitute with 500 g chopped boerewors)
- ¼ cauliflower, finely chopped
- 75 ml water
- salt and pepper
- 125 g cream cheese
- 50 ml cream
- ½ can chopped tomatoes, any flavour
- 100 ml cream
- 200 ml grated cheese
Blanch the cabbage leaves in the boiling water for 8 to 10 minutes. Drain and cover the leaves with cold water. Fry the onions in the oil until translucent. Add the sausages and fry until well browned (about 10 to 12 minutes). Add the cauliflower and water and simmer uncovered until the cauliflower is just cooked and almost all the water has evaporated.
Stir through the rest of the ingredients. Divide the pork mixture roughly into 8.
Take a cabbage leaf, shake off any excess water and put the meat mixture in the centre of the leaf. Roll them to close, and place seam side down into a buttered oven-proof dish.
Mix the tomatoes and cream, pour over the cabbage rolls and sprinkle with the cheese.
Bake for about 25 minutes uncovered at 180 ºC.
Serve with sour cream.
Recipe and photo’s: Ilze Jacobs
