During the pandemic time I try to enjoy everything what reminds me of the world before this nightmare, the one which we cannot wake up from at the moment. This normality means to me memories related to my carefree childhood, beautiful scents spreading throughout the house, making my mouth water. One of my favorite dishes at that time was stuffed cabbage and this is the recipe which I’d like to share with you today. It’s very easy and it’s always a great success!
- 1 big cabbage head (white or savoy cabbage)
- 1,5 kg of minced meat
- 2 packets of rice (200 g)
- 2 packets of pearl barley (200 g)
- bouillon cube or stock
- 2-3 onions
Boil rice and pearl barley in salted boiling water. Chop the onions, fry them shortly on the well-warmed fat. Mix the minced meat with rice, pearl barley, onion and pepper. Add salt to taste.
Cut the stump out of the cabbage and boil the whole cabbage head in boiling hot water on low heat. Take off the outer leaves one after another (when they get soft enough). Fill each leaf with the meat stuffing.
Put the cabbage leaves on the bottom of a big pot, so that the stuffed cabbage doesn’t stick to it. Put stuffed cabbage one on top of another, pour everything with the earlier prepared stock. Put some cabbage leaves on the top, so that water doesn’t boil too much over while boiling. Next, boil the stuffed cabbage for around an hour, until it gets soft.
You can serve stuffed cabbage with the sauce you like, for example the dill sauce. Bon Appetit!
See you around!