1 head of Madig sauerkraut (1 kg)
60 dkg minced meat (pork and beef)
10 dkg rice
3 cloves of garlic
1 tablespoon of ground red pepper
10 dkg bacon
30 dkg dry ribs
Salt, pepper, bay leaf, seasoning (vegeta) – to your taste
1 dl oil
10 dkg flour
Cut the bacon into small cubes, finely chop the onions and the garlic, put the minced meat into a bowl and add spices (salt, pepper, vegeta, ground red pepper), stir in the rice, bacon, onions and garlic. Mix well. Separate the cabbage leaves and cut off the root to make cabbage rolls easier.
Put a layer of minced meat on every cabbage leaf and create rolls.
Put shredded cabbage at the bottom of the pot and dry ribs on top; add cabbage rolls and bay leaf. Pour in enough water to cover the cabbage rolls.
Simmer at low heat for about 90 minutes, depending on the hardness of cabbage leaves.
When the cabbage rolls are cooked, fry flour in oil until golden brown, add ground red pepper and 2 dl of water, and pour everything over the cabbage rolls and boil for another 15 minutes.
Note: while cooking the cabbage rolls, do not mix them but only gently shake the pot in which they are being cooked.
You can serve salty boiled potatoes or mashed potatoes with cabbage rolls.
TO MAKE THIS TASTY DISH FIND THE FOLLOWING PRODUCTS ON THE STORES’ SHELVES: