Food recipes
Stuffed Pickled Cabbage Leaves With Mince And Bacon
Stuffed Pickled Cabbage Leaves With Mince And Bacon
Ingredients:
1 medium head cabbage or whole leaves
1 lb (450 g) minced pork neck or shoulder
1 onion
2 oz (50 g) bacon
½ cup white wine
2 tablespoons tomato paste
1 tablespoon vegetable oil
Directions:
Spices:
2 tablespoons finely chopped parsley, 2 teaspoons paprika, 1 teaspoon cayenne pepper
(optional), ground black pepper to taste
Way of preparation:
Take the hard part of the leaves of cabbage. Cut the onion. Saute it in a pan with hot oil.
Add the minced meat. Stir until the mince is broken into pieces. After 10 minutes, separate
the mixture from the heat. Sprinkle it with paprika, cayenne pepper (optional), pepper and
parsley. Cut the bacon into small pieces. In each cabbage leaf put 1 tablespoon of mince
and a few pieces of bacon. Wrap tight rolls. Chop finely the remaining pickled cabbage.
Cover the bottom of a wide shallow pot with them, arrange on top rolled leafs. Pour over
with a mixture of wine, tomato paste, ground black pepper, 1 cup water and 1 cup cabbage
juice. Press the rolls with shallow dish. Cover with the lid and cook on low heat for 1 hour
until the rolls remain on fat. Serve them warm.
Combines with:
Vegetable, meat and fish salads, sauces and soups cooked by recipes from the books to
properly combine the foods; pickles, mushrooms, olives, mustard
80. ROLL OF MINCED PORK WITH SAUCE
Ingredients for 6 servings:
For the roll: 2 ¼ lb (1 kg) minced pork from the shoulder, 1 onion, 2 cloves of garlic, a
pinch of ground black pepper, 1 teaspoon grated ginger, salt to taste, 1 tablespoon finely
chopped parsley
For the filling: 1 stalk celery, 2 carrots pickled, 3-4 pickled cucumbers, 1 tablespoon
chopped parsley
For smear: 1 tablespoon butter
For the sauce: 14 oz (400 g)canned tomatoes, 1 tablespoon vegetable oil 15-10 fresh basil
leaves (or ½ teaspoon dried basil), 2 cloves of finely chopped garlic, a pinch of black
pepper and salt to taste
Way of preparation:
Very finely cut the ingredients for the filling. Mix them in a bowl.
For the roll: Cut the onion and garlic finely. Put them in a deep bowl. Add the minced
meat, pepper, ginger, salt and parsley. Knead the mixture well. Spread it evenly on a sheet
of foil. Shape it as a rectangle. Distribute on it the mixture for the filling. Carefully lift the
foil and shape a roll. Smear it with oil. Put it on a baking tray. Preheat the oven to 374° F
(190° C). Put the roll and bake for 1 hour. Then remove it and put it on the board. Cut it in
slices with a thickness of 1-1.5 cm.
For the sauce: Heat the frying pan and put oil to warm. Put the garlic. Stir 30-40 seconds
and add the tomatoes, salt and pepper. Allow the sauce to boil 10-15 minutes. Add the
basil, stir.
Serve for each portion 1-2 slices of the roll. Pour over it with 1-2 tablespoons of hot
Ingredients:
1 medium head cabbage or whole leaves
1 lb (450 g) minced pork neck or shoulder
1 onion
2 oz (50 g) bacon
½ cup white wine
2 tablespoons tomato paste
1 tablespoon vegetable oil
Directions:
Spices:
2 tablespoons finely chopped parsley, 2 teaspoons paprika, 1 teaspoon cayenne pepper
(optional), ground black pepper to taste
Way of preparation:
Take the hard part of the leaves of cabbage. Cut the onion. Saute it in a pan with hot oil.
Add the minced meat. Stir until the mince is broken into pieces. After 10 minutes, separate
the mixture from the heat. Sprinkle it with paprika, cayenne pepper (optional), pepper and
parsley. Cut the bacon into small pieces. In each cabbage leaf put 1 tablespoon of mince
and a few pieces of bacon. Wrap tight rolls. Chop finely the remaining pickled cabbage.
Cover the bottom of a wide shallow pot with them, arrange on top rolled leafs. Pour over
with a mixture of wine, tomato paste, ground black pepper, 1 cup water and 1 cup cabbage
juice. Press the rolls with shallow dish. Cover with the lid and cook on low heat for 1 hour
until the rolls remain on fat. Serve them warm.
Combines with:
Vegetable, meat and fish salads, sauces and soups cooked by recipes from the books to
properly combine the foods; pickles, mushrooms, olives, mustard
80. ROLL OF MINCED PORK WITH SAUCE
Ingredients for 6 servings:
For the roll: 2 ¼ lb (1 kg) minced pork from the shoulder, 1 onion, 2 cloves of garlic, a
pinch of ground black pepper, 1 teaspoon grated ginger, salt to taste, 1 tablespoon finely
chopped parsley
For the filling: 1 stalk celery, 2 carrots pickled, 3-4 pickled cucumbers, 1 tablespoon
chopped parsley
For smear: 1 tablespoon butter
For the sauce: 14 oz (400 g)canned tomatoes, 1 tablespoon vegetable oil 15-10 fresh basil
leaves (or ½ teaspoon dried basil), 2 cloves of finely chopped garlic, a pinch of black
pepper and salt to taste
Way of preparation:
Very finely cut the ingredients for the filling. Mix them in a bowl.
For the roll: Cut the onion and garlic finely. Put them in a deep bowl. Add the minced
meat, pepper, ginger, salt and parsley. Knead the mixture well. Spread it evenly on a sheet
of foil. Shape it as a rectangle. Distribute on it the mixture for the filling. Carefully lift the
foil and shape a roll. Smear it with oil. Put it on a baking tray. Preheat the oven to 374° F
(190° C). Put the roll and bake for 1 hour. Then remove it and put it on the board. Cut it in
slices with a thickness of 1-1.5 cm.
For the sauce: Heat the frying pan and put oil to warm. Put the garlic. Stir 30-40 seconds
and add the tomatoes, salt and pepper. Allow the sauce to boil 10-15 minutes. Add the
basil, stir.
Serve for each portion 1-2 slices of the roll. Pour over it with 1-2 tablespoons of hot
Printed from https://recipe.bluelayer.org/recipe/61533/stuffed-pickled-cabbage-leaves-with-mince-and-bacon