Stuffed sauerkraut.
Stuffed sauerkraut, ingredients:
- 1 large head of sauerkraut
- 2 onions
- 1 large carrot
- 500 g of ground beef
- 200 g of smoked ground beef
- 100 g of rice
- a bit of salt
- half a teaspoon of white pepper
- spoon of dry herbal spice
- spoon of smoked paprika
Stuffed sauerkraut, preparation:
- Wash the head of cabbage and drain the excess liquid.
- Fry two heads of onion and grated carrot in a little oil.
- Add minced meat. Lightly stew, add dry ground beef.
- Add spices and rice.
- When the rice has absorbed all the liquid, remove it from the stove.
- Cool the filling.
- Place the head of cabbage in a bowl and slowly separate 5-6 leaves at a time and fill with the filling.
- Cover with cabbage leaves, again 5-6 leaves, then filling. Do this while there is filling and cabbage leaves. I have three layers of leaves and filling.
- Press the head a little with your hands.
- Pour 1,5 l of cold water into a bowl and add half a teaspoon of dry herb seasoning.
- Cover the dish and simmer for 120 minutes at 200 degrees in the oven.
- After 120 minutes, remove the bowl with cabbage from the oven.
- Make a slight thin spray.
- Pour the spray over the cabbage and return the dish to the oven for 15 minutes.
- Serve the stuffed cabbage with proja, mashed potatoes or plain kacamak. I served it with plain kačamak.
- Pleasant!
Diana Popovic
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