Cabbage rolls with meat

1 kg minced pork
500 g smoked bacon
100 g rice
3 medium onions
2 pickled cabbages
300 ml broth
pepper to taste

Cabbage rolls with meat


Cut the smoked bacon. Peel and finely chop the onion. Wash the rice. Thoroughly mix the minced meat and rice. Add 200 ml bouillon, salt and pepper to taste.

Cabbage leaves are shed from counterfoils and evenly slice thin leaves to wrap cabbage rolls.

Chop counterfoils and unused leftovers from cabbage and put a layer on the bottom of the pot in which cabbage rolls will boil and put slices of bacon on top.

Fold cabbage rolls, wrap one tablespoon of meat mixture and rice in a cabbage leaf. Place a row of cabbage rolls in pot over cabbage and bacon. Place another layer of cabbage and bacon on top, then the next layer of cabbage rolls. The last layer should be cabbage. Pour over the remaining bullion and water to cover the cabbage rolls and another 2-3 cm above.

Cook over low heat about 2 hours, then place in the preheated oven for one hour.
Serve warm, preferably with cream, polenta and chillies.

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