Cabbage Rolls On Skewers
|Butter||15 Milliliter (1 Tablespoon)|
|Ground pork||1⁄2 Pound (250 Grams)|
|Ground veal||1⁄2 Pound (250 Grams)|
|Ground clove||1⁄4 Teaspoon|
|Grated cheddar cheese||125 Milliliter (1/2 Cup)|
|Chopped onion||125 Milliliter (1/2 Cup)|
|Chopped parsley||15 Milliliter (1 Tablespoon)|
|Sour cream||15 Milliliter (1 Tablespoon)|
|Egg||1 , lightly beaten|
|Cabbage leaves||8 Large, blanched|
Heat butter in frying pan.
When hot, brown pork and veal 4 to 5 minutes over medium heat; season with paprika and clove.
Transfer meat to bowl and add remaining ingredients except cabbage leaves.
Mix until well combined, cover and chill 1 hour.
Lay cabbage leaves flat and spread about 3 tbsp (45 ml) of meat mixture over each leaf.
Roll fairly tight and tuck in ends.
Place tube-like rolls on plate and weight down with another plate; chill 15 minutes.
Cut each cabbage roll into 3 pieces and carefully thread on skewers.
Broil 6 to 8 minutes in oven 6 in (15 cm) from top element; turn skewers over once.