THIS RECIPE IS SPECIAL BECAUSE IT REMINDS ME OF MY CZECH HERITAGE. MY PARENTS OFTEN MADE THIS GROWING UP - A FILLING PEASANT RECIPE THAT FILLS YOU UP ON COLD WINTER NIGHTS. MY PARENTS PASSED AWAY 2 YEARS AGO - ONLY 3 MONTHS APART. I THINK OF THEM OFTEN WHEN I MAKE IT.
Ingredients
| 2 cups | Long grain rice, RINSED |
| 1 kg | Mince |
| 500 g | Pork mince (Main) |
| 1 large | Onion, CHOPPED |
| 3 large | Garlic cloves |
| 1 tsp | Salt |
| 1 tsp | Pepper |
| 2 large | Green cabbage, LEAVES (Main) |
| 2 cans | Sauerkraut |
| 2 cups | Beef stock |
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Directions
- PRE HEAT OVEN TO 160C
- CUT OUT THE CORE OF THE CABBAGES AND BOIL IN A LARGE POT UNTIL COOKED THROUGH
- RINSE RICE UNTIL WATER RUNS CLEAR
- MIX TOGETHER RICE/MINCE/PORK MINCE/CHOPPED ONION/CHOPPED GARLIC/SALT/PEPPER
- REMOVE A CABBAGE LEAVE AT A TIME CUTTING OUT THE TOUGH VEIN THAT RUNS THROUGH THE CENTRE.
- LAY CABBAGE LEAVE ON A FLAT SURFACE AND PUT A COUPLE OF TABLESPOONS OF THE MIXTURE ON ONE EDGE OF THE CABBAGE LEAF AND ROLL - FOLDING THE EDGES IN AS YOU GO.
- PLACE EACH CABBAGE ROLL INTO A LARGE ROASTING PAN/TUCKING EACH CABBAGE ROLL CLOSELY TO THE NEXT AND MAKE A BASE LAYER
- BETWEEN EVERY LAYER ADD A LARGE CAN OF SAURKRAUT AND ANY REMAINING CABBAGE LEAVES CUT INTO SMALLER PIECES.
- ADD A COUPLE OF CANS OF BEEF BROTH TO THE ROASTING PAN AND WATCH CLOSELY TOPPING UP AS NEEDED - SO THE PAN DOESN'T RUN DRY.
- COOK FOR 2 HOURS
