Stuffed cabbage with pork meat Dryanovski

Submitted by enr on 18 Jan 2010
500 g pork
100 g salo
3 tbsp rice
3 small pickled cabbages
2 onions
1 tsp paprika
3 chillies (optional)
3 tomatoes tin
1 cup cabbage juice
pepper, bay leaf, savory, lovage and parsley
2 cup vegetable broth
100 g grated cheese
Cabbage carving, leaving a wall of 1.5 cm. Salo, cut into small pieces, pour the cabbage juice, and boil for about 30 minutes. It is then cooled and removed separately from the fat. The skim cabbage juice is put chopped meat and boil 15 minutes. Add rice, paprika, part of the removed fat salo, finely chopped onions. The mixture stew to swelling of rice and add the remaining oil and finely chopped cabbage, carved from cabbages, salo and spices. Cabbages are filled to half and place in a deep dish in the oven. Boil until fat. On each cabbage is placed tomato and chili pepper and grated cheese. The dish can be prepared in an electric cooker.
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18 Jan 2010
Refectory Dryanovo Monastery