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Walnut Stuffed Cabbage Rolls

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Ingredients
  Cooked ground pork 3 Cup (48 tbs)
  Diced cooked tongue 3⁄4 Cup (12 tbs)
  Chopped walnuts 1⁄3 Cup (5.33 tbs)
  Celery salt 1⁄2 Teaspoon
  Pepper white 1⁄2 Teaspoon
  Dried thyme 1⁄2 Teaspoon
  Liver sausage 1⁄4 Cup (4 tbs)
  Soft breadcrumbs 3 Tablespoon
  Egg 1
  Savoy cabbage head 1 Medium
  Vegetable fat 6 Tablespoon
  Sour cream 2⁄3 Cup (10.67 tbs)
  Tomato paste 3 Tablespoon
Directions

Bind with the lightly beaten egg.
Cook the cabbage, whole, in boiling salted water for 30 minutes.
Drain, cool slightly and pull the leaves apart.
Arrange the leaves in pairs, with the pairs overlapping each other.
Put 3-4 tablespoons of the meat mixture on each pair, form into a roll and secure.
Heat the fat in a frying pan and fry the rolls until browned.
Add sufficient water or stock to cover the rolls and simmer for 25-30 minutes.
Transfer to a serving dish and keep warm.
To make the sauce, heat the sour cream with the tomato paste and spoon over the cabbage rolls.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Dish: 
Stuffing
Ingredient: 
Cabbage
Cook Time: 
10 Minutes
Servings: 
4

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