Recipe:
1. In a large saucepan, bring 1 gallon of water to a boil and put the cabbage inside, along with 1 tablespoon of salt and 1 tablespoon of vinegar.
2. When the cabbage is soft enough to be folded, take it out of the water.
3. In a large skillet, heat the olive oil and saute the onion, garlic, grated carrot and bay leaves.
4. After 4-5 minutes add the rice and cook until the rice becomes translucent.
5. Add the ground meat and mix well to blend it with the other ingredients.
6. Pour in the chicken stock, fresh herbs and 1 cup tomato sauce.
7. Cook the cabbage roll stuffing for about 7-8 minutes and remove it from the heat.
8. Season it to taste and stuff the cabbage leaves.
9. Arrange the rolled cabbage leaves in a baking pan and pour some water around them.
10. Cover and cook in the oven at medium temperature for about 20 minutes, then uncover, pour the tomato sauce over the cabbage rolls and cook for about 15 minutes more, or until the rice is ready.
11. Serve the braised Bavarian cabbage rolls with grated Parmesan cheese and a shaker with hot chili pepper flakes, on the side.
Cooking tip: This recipe can be even better if you can find fermented cabbage leaves to buy and use. They are not easy to find, but I have seen some in a store.
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