Walnut Stuffed Cabbage Rolls
|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|
|Savoy cabbage head||1 Medium|
|Vegetable fat||6 Tablespoon|
|Sour cream||2⁄3 Cup (10.67 tbs)|
|Tomato paste||3 Tablespoon|
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.