Cabbage Rolls
Ingredients
- 1 cabbage
- 400 g pork minced meat
- 1 dl rice porridge rice is good for this
- 1 egg
- 1 large onion
- 3 tbsp soy
- 2 tbsp cream
- 1 tablespoon marjoram dried
- 1 teaspoon black pepper
- 3 tbsp syrup
Instructions
- Cook the rice until it is crispy.
- Peel and chop the onion in a pan and fry in oil. Then add the minced meat and fry for a moment. The meat may still be partially red.
- Season with soy and pepper and transfer to a bowl.
- Break the egg into a bowl, add the cream. Spoon in the rice.
- Season with marjoram and knead into a dough. Allow the cabbage roll filling to set for a while.
- Put a large kettle of water to heat up, salt the water generously.
- Cut out the cabbage stem in middle. Also discard the outer leaves.
- When the water boils, drop the cabbage in, heel side up.
- When the leaves are soft, they will easily come off. Take them onto a chopping board. Save a cup of cooking water.
- Slice out thick cane in middle of leaf.
- Take the cabbage leaf with the cane facing down and vertically, so that the leaf is in the shape of a cup.
- Fill the bottom of each cabbage roll with the meat filling.
- Flip the bottom edge over the filling, then the sides over and wrap tightly into a roll.
- Place in a greased baking dish, seam side down.
- When all the cabbage rolls are rolled, spoon the boiling stock and syrup over the top.
- Bake the cabbage rolls in a 200°C oven until browned on top.
- Reduce the heat to 150°C and simmer for a further hour.
- Drizzle with the stock that has formed on the bottom during cooking.
Ravintoarvot (suuntaa antava opas)
Calories: 298kcalCarbohydrates: 22gProtein: 16gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 81mgSodium: 588mgPotassium: 531mgFiber: 5gSugar: 14gVitamin A: 295IUVitamin C: 57mgCalcium: 94mgIron: 2mg
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