Cabbage rolls

Name: Cabbage rolls
Yield: Feeds four to six
Ingredients: 1 large cabbage; 1 tsp salt; 2 slices stale country bread, crusts removed; 1 cup sour cream for serving (optional); sea salt and freshly ground black pepper; 1 tsp paprika; 500 ml (18 fl oz) tomato and basil sauce (Broths and Sauces); sea salt and freshly ground black pepper; ½ onion, grated; ½ cup raw rice; 2 tbsp chopped parsley; 1 garlic clove, crushed; ½ cup milk; 2 slices stale country bread, crusts removed; 500 g (1 lb) minced pork or sausage meat; 500 g (1 lb) minced pork or sausage meat

Preparation info

Feeds
four to six

Difficulty
Medium

Appears in

Old Food

By Jill Dupleix

Published 1998

About

Strangely but truly, cabbages were originally grown for their stems, until the Romans cultivated cabbage with larger, more developed heads in Caesar’s time. The Romans also swore that eating cabbage during a banquet would keep you from getting drunk. I tried it. It doesn’t work.

Ingredients

1 large cabbage
1 tsp salt
2 slices stale country bread

Side dish
Dinner
Starter

Method

Discard tough outer leaves from cabbage and cut out the tough central core. Cook in a large pot of simmering, salted water for 5 to 10 minutes, then remove cabbage, reserving water, and rinse well under cold water. Peel off the leaves and pat dry. Cut out any thick stem and trim into 8 rough circles of around 20 cm