How to make it

  • 1. Put the rice in a saucepan and add the milk. Bring to the boil and cook until tender (see instructions on the packet for a guide to the time).
  • 2. Drain, fluff up with a fork and leave to cool.
  • 3. Separate the cabbage into leaves and remove the hard stalks.
  • 4. Select 20 nice large leaves.
  • 5. Blanch the leaves, a few at a time, for about one minute, in lightly salted boiling water. Drain well.
  • 6. Fry the onion in 1 Tbs. of butter until softened.
  • 7. Put the rice, fried onion, pork mince, beef mince, thyme, beaten egg and seasoning in a large bowl. Mix to form a loose stuffing.
  • 8. Preheat the oven to 400 F. (200°C).
  • 9. Put 2 Tbs. of the mixture into each leaf and wrap into parcels. If not enough big leaves you can combine two leaves in a parcel.
  • 10. Place in an ovenproof dish with the seams on the bottom.
  • 11. Drizzle with the syrup and dot with the remaining butter.
  • 12. Bake for 30 – 40 minutes, until done through.
  • 13. Serve.
  • Spaetzle is really nice with this. See: Spaetzle German Egg Noodles Also a very good German beer is called for.

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