Ingredients
- 500 g minced beef
- 1 medium onion
- 50 g rice
- 1 tbsp oil
- 1 tsp salt
- 1 tsp pepper
- 1 pinch of dried thyme
- 1 pinch of dried oregano
- 2 tsp paprika
- 2 medium young cabbages or sauerkraut cabbage
Instructions
- For the filling: finely chop an onion and fry in a saucepan with a spoonful of oil and a pinch of salt until translucent. Add the uncooked rice and cook for 2 minutes on a low heat, stirring constantly to prevent it from sticking. Turn off the heat and set aside to cool.
- Place the minced beef in a deep bowl and add the cooled onion rice on top. Season well with salt, freshly ground black pepper and most of the dried thyme and oregano. Add 2 generous teaspoons of sweet paprika for flavour and colour.
- Knead the mixture well with your hands until smooth.
- For the cabbage: if you don't use sauerkraut cabbage, you should blanch the cabbage leaves. Choose the best leaves and place them in boiling water for 2 or 3 minutes until soft (but still crispy!).
- Add a spoonful of filling onto the bottom of each cabbage leaf and roll them up, pushing the sides inwards with your fingers.
- Place the stuffed leaves in a large saucepan and add 100–200 ml of water as well as some more herbs. Bring to a boil and then reduce to a simmer for 2 hours on a low heat. Serve with sour cream, hot peppers and bread.
Recipe & Picture: Paula Soryano
