In a large bowl mix together mince meat, rice, garlic, chopped herbs, paprika and season liberally with salt and pepper.
With a sharp knife cut horizontally to thin the thick part of the central vein of each cabbage leaf. In a large saucepan filled with boiling water, blanch one by one cabbage leaf for a minute or two and drain well. Fill each leaf with two teaspoons of meat mince, placing the filing on the base of the leaf where the vein is large. Roll the leaf on itself and fold the sides towards the center before closing the roll.
In a large saucepan, under slow-medium heat, pour olive oil to cover generously all the bottom of the pan (half cm of oil). Slowly cook onion, stirring from time to time, until the onion is soft. This may take up to 10 minutes. You want to release the juice from the onion and get them very soft. Remove the pan from the heat and add paprika and stir. Place cabbage rolls in the pan. Make sure each roll sits with the opening part facing down, touching the bottom of the pan to secure each roll while cooking. Pour the stock, season with salt and pepper, gently stir and cover. Simmer under slow-medium heat for about an hour, until the sauce has thicken. Adjust seasoning and serve hot.
Originally Submitted
9/4/2013
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