Recipe tips
You can add one layer of sauerkraut or chopped cabbage between the layers of stuffed cabbage.
1.
Mix well the minced meat with rice and water, and add salt, pepper and paprika.
2.
Wash the cabbage and make a deep cut around the stem. Boil for 5 minutes in salted water, then take it out and cut off the outer, soft leaves. Then put it back in boiling water to remove the rest of the leaves, until you get 15-20 leaves. After removing all the soft leaves, cut off the white, thick part from the back of the leaf and stuff each leaf with the rice and meat mixture. Chop the rest of the cabbage.
3.
In a large cooking pot or a crock put 1 sp fat and some chopped cabbage or sauerkraut.
4.
Chop the smoke-cured ribs and place on top of the chopped cabbage. Then carefully place the stuffed cabbages in a circular shape. Finally put some more chopped cabbage on top. Add salt, pepper, dill and some tomato sauce and water to cover the cabbages. Bring to the boil, then boil on low heat for about one hour, until the rice is soft. Shake the pot at times.
5.
Serve warm with sour cream.
Variations
1. Instead of tomato juice you can put lemon salt.
2. You can prepare the stuffed cabbage from sauerkraut cabbage too, using the leaves of the whole cabbage, then you don't need add put dill. The procedure is the same, only you don't need to boil the cabbage. If the cabbage is too sour, you can keep it in cold water for a few minutes.
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