Stuffed cabbage

Method

1. 1

   Prepare the cabbage

   If the shredded cabbage or the leaves are too salty or sour, rinse them in cold water. Cut out the thick central veins from the leaves.

   10 min
2. 2

   Mix the filling

   Gently fry the onion for the filling in the lard, then let it cool. In a bowl, thoroughly combine the minced meat, rice, egg, softened onion, garlic, paprika, salt and pepper.

   15 min
3. 3

   Fill the cabbage

   Place a heaped spoonful of filling in the middle of each leaf (not too much, as the rice will swell), roll up, and press the edges firmly so they do not come apart.

   15 min
4. 4

   Layer and cover

   Spread half of the shredded cabbage and the smoked meat over the base of a large, thick-bottomed pot. Arrange the stuffed rolls on top, cover them with the remaining shredded cabbage, and add the bay leaf. Mix the other onion, fried in one tablespoon of lard, with 1 tablespoon of paprika, pour over the cabbage, then add just enough water to cover it.

5. 5

   Slow cook

   Cover and cook over a very low heat until tender, keeping it at a bare simmer (do not stir vigorously; just gently shake the pot).

   120 min