Preparation
- 1 large cabbage (balkan cabbage, if available)
- 1 cup of perfumed (thai) rice
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- Cook rice in a pot with 1 1/2cups of water. Bring to a boil and cook, uncovered, on high for 3 minutes then cover and reduce to low (1) and cook for 15 minutes. Set aside
- Place cabbage in a large pot and bring to a boil.
- Cook cabbage for 10 minutes then remove from pot
- Carefully remove the 4 outer leaves and set them aside
- Place cabbage back in pot. Repeat the 2 previous steps until you have 12 large cabbage leaves
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- 500g ground pork
- 1 large onion, finely chopped
- 1/2 tsp of dried marjoram
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- In a large bowl mix together the cooked rice, ground pork, onion and marjoram
- With each cabbage leaf, place some of the rice mixture in the middle and roll up the leaf, enclosing stuffing
- Set aside
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- 1/3 cup of olive oil
- 3 large onions
- 1 kg of fresh sauerkraut
- 1/2 cup of tomato paste
- 1 cup of water
- 1/8 tsp of cayenne pepper
- 8 smoked spareribs (individual)
- Heat oil in a large skillet
- Sauté onions until transparent
- Add tomato paste, water, cayenne pepper and sauerkraut to skillet
- Mix until heated through and well blended
- In a large (23X36cm) baking dish, spread 1/2 of the sauerkraut mixture on the bottom
- Arrange spareribs on top.
- Arrange cabbage rolls on top of ribs
- Spread remaining sauerkraut on top
- Cover and bake for 1 1/2 hours at 180°C (350°F)
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