Description:

A Traditional Slovenian Meal. This is a recipe that most people will recognize as the best recipe!

Source:

Peek

Serves/Makes:4 or more

Ingredients

• 1 large head cabbage
• 1-1/2 lbs (.7 kg). ground lean pork
• 3/4 lb (.3 kg). ground lean beef
• 1/2 cup (125 ml) onion, finely chopped, browned in a little bacon fat
• 1 egg
• 1 tsp (5 ml) ground black pepper
• 2 tsp (10 ml) salt
• 1 cup (225 ml) whole grained rice, uncooked (not minute rice types)
• 2 lbs (.9 kg). sauerkraut, drained, use a good quality one
• 1 cup (225 ml) tomato juice
• 2 cups (475 ml) water
• 3 pork neck bones

Preparation

• Core the cabbage and place head down in enough boiling water to cover; turn off heat.
• When cabbage has wilted remove from the hot water and peel the leaves off, leaving them whole.
• Trim the heavy vein down to make it look flat.
• Combine the meats, onion, egg, seasonings and rice; mix well.
• In the center of each baggage leaf, place 2 3 tbsp (45 ml) of this filling mixture; fold sides in first, then roll up.
• Line a large kettle with cabbage leaves not used to make the rolls (If necessary, use an extra cabbage if the first head was too small).
• Layer the cabbage rolls, seam side down.
• Cover it all with sauerkraut.
• Add tomato juice and water on top of all that and place the neck bones on the very top.
• Bring the kettle to a boil, then reduce heat and simmer for a good 3 to 4 hours covered.

Comments

The scent of this cooking is so delectible and will make you feel like you are in an Eastern European country side of a cozy home filled with love and warmth!

Wonderful served with boiled potatoes or homemade egg noodles (dumplings). Don't forget a loaf of crusty chewy sheperd's bread for tearing a chunck to sop up the juice/gravy!