Delicious Cabbage with pork/beef filling
4 medium-sized cabbage leaves
300g mixture of minced pork and beef
milk (to moisten the bread)
1 clove garlic
1 green onion
100g root vegetables
a pinch of the mixture of juniper berries, allspice, black pepper and bay leaf
200-300ml beef stock
- Stir-fry chopped onion and root vegetables in butter; add flour and cook until lightly brown. Add tomato paste, season with salt and pepper, and pour in the stock. Season the sauce with sugar, vinegar, and salt. Boil thoroughly and strain.
- Blanch cabbage leaves in salted boiling water (remove hard ribs), drain and spread them on a board. On each leaf, place mince combined with egg, moistened bread roll, chopped onion, pressed garlic, salt and pepper.
- Roll up the leaves, put them in a casserole dish, pour in the sauce and simmer slowly for about 20-25 minutes. Serve with bread roll dumpling, boiled potatoes, or bread.