Ingredients: 1 medium head of sweet cabbage , 1 to 1-1/4 pounds ground beef and pork mixture, 1 cup cooked rice (or stale bread soaked in water, 1 tablespoon mustard, 2 cloves garlic, 1 small onion, chopped, 1 egg, lightly beaten , 2 teaspoons salt-free seasoning, 1/2 teaspoon pepper, 1/2 teaspoon dried dill, 1/4 cup bouillon from stock, 1 tablespoon vinegar, 100 gr smoked bacon
Instead of cabbage rolls I made this excellent Hungarian dish in a pot-cake (tube form) and steamed in Bain Marie for two hours! Flavored with dill and served with sour cream. It was a big hit!
- Remove core from cabbage. Steam 12 large outer leaves until limp. Drain well.
- Fry chopped onion in 1 tablespoon oil. Steam rice with the garlics in a little oil for 3 minutes (adding some water).
- In a bowl, combine ground beef, steamed rice, fried onion, egg and seasonings; mix well. Put about 1/3 cup meat mixture on each cabbage leaf. Fold in sides, starting at an unfolded edge, and roll up leaf completely to enclose filling. Repeat with remaining leaves and filling. Place rolls in a large skillet or Dutch oven.
- Combine bouillon and vinegar; pour over cabbage rolls. Spice with dill. Cover and simmer for 1 hour, spooning sauce over rolls occasionally during cooking. Fry bacon and put aside. Serve cabbage pudding with the crispy bacon slices and flavored with sour cream! Yield: 4-6 servings.