Celery leaves from 18 red cabbages
300g ground beef
1/4 cup green corn kernels
3 tablespoons raisins without seeds
1 tablespoon ketchup
Salt and black pepper to taste
2 tablespoons milk
1 tablespoon olive oil
1/2 cup red wine
1 cup beef broth
2 tablespoons honey
2 tablespoons lime juice
3 tablespoons cold butter, cut into small pieces
Celery leaves from 18 red cabbages
300g ground beef
1/4 cup green corn kernels
3 tablespoons raisins without seeds
1 tablespoon ketchup
Salt and black pepper to taste
2 tablespoons milk
1 tablespoon olive oil
1/2 cup red wine
1 cup beef broth
2 tablespoons honey
2 tablespoons lime juice
3 tablespoons cold butter, cut into small pieces
Soak the cabbage leaves in hot water for 3 minutes until they soften
Trim excess stalk from each leaf
Mix ground beef with corn kernels, raisins, ketchup, salt, black pepper, and milk
Preheat oven to high temperature (400°F)
Distribute the filling on the lower part of each cabbage leaf
Fold the bottom end of the leaf over the filling
Bring the sides of the leaf together and roll up
Place the rolls in a greased baking dish and brush with olive oil
Bake for 10 minutes
Combine red wine and beef broth, then brush the rolls with the mixture
Assemble for another 30 minutes
Mix honey with a pinch of black pepper and lime juice, then brush the rolls again
Bake for an additional 10 minutes
Remove the rolls from oven
Prepare the sauce by pouring off any excess liquid into a small pan
Add butter and beat vigorously with a spoon or electric mixer
Taste and adjust seasoning as needed
Serve with the red cabbage rolls, accompanied by rice
Yield: 18 rolls.
