Course Cooked meals, Dinner, Healthy, Main Dish, Multi Cooker, Slow Cooker
Cuisine Balkans
Keyword Beef, Cabbage, Dinner, Ground Beef, Multi Cooker, Onion, Rice, Slow Cooker, Tomato, Vegetables, white wine, Wine
Prep Time 30 minutesminutes
Cook Time 1 hourhour15 minutesminutes
Total Time 1 hourhour45 minutesminutes
Servings 8servings
Ingredients
20wild cabbage leaves
1.12lbground beef
3onionschopped
1/2cuprice
salt and pepper
chili
2eggs
1/2cupwhite wine
1cuptomato juice
Instructions
Wash the cabbage leaves.
With a knife lightly stand the thick stems at the bottom of the leaves.
Tip: When thinning the stem, be careful not to tear the leaf.
Put each leaf in boiling water for half to1 minute to soften.
Tip: The leaves should not be in the water for long. It is enough to soften them a little, but they must not be cooked so as not to split later.
Immediately after taking them out of the boiling water, put them in a bowl with cold water.
Set them aside to cool.
Put oil in a frying pan and fry the chopped onion until soft.
Then add the meat and fry it until it changes color and is almost cooked.
Add salt, pepper and chili.
At the end of frying, add the rice and stir well.
Remove from the heat and mix in 2 eggs.
Leave the meat to cool.
Take one wild cabbage leaf, and on the lower part us 1-1,5 tbsp of mince meat stuffing. Amount of stuffing depends of the size of the leafs.
First take care of the part where the stuffing is, then the side parts - bend the ends at the sides so the stuffing doesn't fall out, and then roll it so you can get nice round roll.
Take the a large sickle and arrange the rolls firmly next to each other.
Pour white wine and tomato juice into a sickle with rolls.
Add salt, pepper and chili to the cold water and pour over the rolls so that the water slightly covers them.
Gently shake the sickle to mix the wine, tomato juice and water.
Cook covered over low heat for about 1-1,5 hour.
Tips: Cooking time depends on how old the wild cabbage leaves are.