1 large white cabbage
1 finely chopped onion
1 stalk of finely chopped parsley
Paprika to taste
3 sprigs of fresh rosemary
1 and a half liters of vegetable broth
Lemon juice from 1 lemon
1 tablespoon of olive oil
Salt and black pepper to taste
Filling
150g ground beef, 150g lean pork, 100g smoked bacon, finely chopped onion, 3 diced tomatoes, 100g uncooked white rice, Salt and black pepper to taste
Accessory
5-liter Dutch oven
1 large white cabbage
1 finely chopped onion
1 stalk of finely chopped parsley
Paprika to taste
3 sprigs of fresh rosemary
1 and a half liters of vegetable broth
Lemon juice from 1 lemon
1 tablespoon of olive oil
Salt and black pepper to taste
Filling
150g ground beef, 150g lean pork, 100g smoked bacon, finely chopped onion, 3 diced tomatoes, 100g uncooked white rice, Salt and black pepper to taste
Accessory
5-liter Dutch oven
1 Fill 3/4 of the Dutch oven with water and bring it to a boil
When boiling point is reached, submerge cabbage leaves for seven seconds
Transfer cabbage to a large platter
2 Carefully release the leaves from the stalk
Set aside intact leaves for rolling and reserve torn ones
Filling
Mix beef, pork, bacon, onion, tomato, and rice
Season with salt and black pepper
Assembly
1 Fill intact cabbage leaves with filling and form rolls
2 Line Dutch oven with torn cabbage leaves
Arrange rolls side by side
Distribute chopped onion, parsley, paprika, and rosemary
Form another layer of rolls
4 Cover with vegetable broth, lemon juice, and olive oil
Season with salt and black pepper
Cook over low heat for one hour with the Dutch oven covered
Do not let the liquid evaporate completely
Serve hot without the liquid.
