Stuffed cabbage

Made by: Zsanett Zsákai 2013.

Ingredients:

• 1/4 cup rice• 1/2 pound minced meat• 1 tablespoon salt or to taste• 1/2 teaspoon pepper• 1 head cabbage, about medium size• 1/2 cup tomato juice• 1/2 pound cooked or uncooked smoked pork

butt, thinly sliced• 2 tablespoons lard or oil• 1/2 cup sour cream

Preparation:

1. Remove core from cabbage. Place wholehead in a large pot filled with boiling, saltedwater. Cover and cook 3 minutes, or untilsoftened enough to pull off individual leaves. You will need about 18 leaves.

2. When leaves are cool enough to handle, usea knife to cut away the thick center stemfrom each leaf, without cutting all the waythrough.

3. In a large bowl, thoroughy mix mincedmeat, salt, pepper, and drained rice. Setaside.

4. Place about 1/2-cup of meat on each cabbage leaf. Roll awayfrom you to encase the meat. Flip the right side of the leaf tothe middle, then flip the left side. You will have something thatlooks like an envelope. Once again, roll away from you to createa neat little roll. Cut any remaining cabbage leaves into fineshreds and set aside.

5.Place chopped cabbage in a large pot and followed by slices of pork butt on the top and enough water to just cover. Bring to a boil, lower heat and cook for 5 minutes.

6.Add some tomato juice and and boil it for about90 minutes.

8.Mix sour cream and pour over the stuffedcabbages when you are serving them on a plate.

Enjoy your meal!