1 head of white cabbage or 2 heads of green cabbage
6 oz of rice
4 tbsps of butter or margarine
1 large onion, chopped
10 oz ground pork
Salt and pepper
1 egg
1 soaked bun w/ slit on top
1. Cut the core out of the cabbage completely. Place cabbage in boiling salted water and cook for 15-20 minutes for green cabbage and 25-30 minutes for white cabbage. Remove and drain in a colander or on paper towels and leave to cool.
2. Cook the rice in boiling salted water for about 10 minutes or until almost tender. Drain and rinse under hot water to remove the starch. Leave in a colander and make five or six wells with the handle of a wooden spoon to allow the rice to drain thoroughly. Leave to dry.
3. Melt 4 tbsps of butter or margarine in a large frying pan and cook the onion for about 3 minutes, or until slightly softened. Add the meat and cook slowly just until the meat loses its pink color. Break the meat up with fork as it cooks. Add salt, pepper, rice, egg and the soaked buns and set aside to cool.
4. Separate the cabbage leaves and trim down the spines with a small, sharp knife. Place all the leaves out on a clean work surface and divide the filling evenly among all the leaves.
5. To roll up, fold in the sides around the filling and roll up from the thick end to the thin end. Enjoy and set aside the rest to the fridge !
6. If you want them baken in a sauce, then place all the cabbage rolls tightly into a large pan and cook in a preheated 375 F oven for 20-30 minutes COVERED !
6 oz of rice
4 tbsps of butter or margarine
1 large onion, chopped
10 oz ground pork
Salt and pepper
1 egg
1 soaked bun w/ slit on top
1. Cut the core out of the cabbage completely. Place cabbage in boiling salted water and cook for 15-20 minutes for green cabbage and 25-30 minutes for white cabbage. Remove and drain in a colander or on paper towels and leave to cool.
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2. Cook the rice in boiling salted water for about 10 minutes or until almost tender. Drain and rinse under hot water to remove the starch. Leave in a colander and make five or six wells with the handle of a wooden spoon to allow the rice to drain thoroughly. Leave to dry.
3. Melt 4 tbsps of butter or margarine in a large frying pan and cook the onion for about 3 minutes, or until slightly softened. Add the meat and cook slowly just until the meat loses its pink color. Break the meat up with fork as it cooks. Add salt, pepper, rice, egg and the soaked buns and set aside to cool.
4. Separate the cabbage leaves and trim down the spines with a small, sharp knife. Place all the leaves out on a clean work surface and divide the filling evenly among all the leaves.
5. To roll up, fold in the sides around the filling and roll up from the thick end to the thin end. Enjoy and set aside the rest to the fridge !
6. If you want them baken in a sauce, then place all the cabbage rolls tightly into a large pan and cook in a preheated 375 F oven for 20-30 minutes COVERED !