LITHUANIA
Ingredients
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1 head green cabbage
1/2 yellow onion, chopped
1/2 bell pepper, chopped
1 clove garlic, minced
2 tablespoons butter
1 cup cooked rice
1 to 1 1/2 pounds ground
beef, pork or turkey (I used
turkey)
1 egg, beaten
2 bay leaves
Salt and pepper to taste
1 cup tomato sauce
1 cup chicken or beef stock
3 tablespoons sour cream
Preparation
1. Bring a large pot of salted water to a boil and boil
the head of cabbage for a few minutes, until the
outer leaves are pliable enough to be pulled off.
Remove about 12 leaves.
2. Allow the large leaves to cool a bit, then use a
knife to cut away some of the tough center stem
from the outside of each leaf (see photo above).
Don’t cut all the way through the leaf–it should
remain intact.
SCHOOL:
SILUTES VYDUNO
GYMNAZIUM
3. In a large skillet over medium heat, saute onion,
bell pepper and garlic for a few minutes, until
softened. Allow the mixture to cool a bit before
combining it with the cooked rice, ground meat
and egg in a large bowl.
4. Place about 1/2 cup of the meat mixture on each
cabbage leaf, on the end that was closest to the
core and has the bottom of the center stem. Flip
up the sides and roll to encase the meat mixture.
5. Once you have your rolls, place them over the
chopped cabbage you have in your pot or dutch
oven. Sprinkle salt and pepper over each layer.
Mix the tomato sauce and stock together, then
pour it over the rolls.
6. Bring the pot to boil over medium-high heat on
the stovetop, then lower the heat to low and
simmer, covered, for an hour or so. Remove the
rolls from the pot and mix in sour cream into the
pan juices to make sauce–serve rolls with sauce
spooned over the top.
61
OVIDIJA APANASIEVIČ
Main Course