Classic Stuffed Cabbage

The stuffed cabbage in Cluj-Napoca does not just fall at Christmas, but ...

ingredients / 8 servings
1 kg SPAR sour cabbage8 medium piece of cabbage leaf (sour) 0.5 kg minced beef1 medium piece of onion20 dkg rice (cooked) 2 cloves garlic3 teaspoon spice paprika1 teaspoon ground spices5 pieces of bay leaves1 tablespoons fine flour1 ek SPAR Oliven Oil water - salt to taste

preparation

In the oil, fry the diced onion to which we add the garlic cut into the small slices. Then we work well together, loosening the mass with 1 dl of water. The sour cabbage is washed once, then sprinkled on the bottom of a large pot, and we still drop a few bay leafs, and a little sour cabbage is added to the last layer. and we lay it in one row nicely. Another layer of cabbage-laurel leaves can come. If you would stay in the stuffing that we can no longer put in the cabbage leaf, make dumplings from them and put them on top of it. Cover with the last layer of cabbage and pour it with so much water to cover all the cabbage. Cook for 2 hours on a small flame. Then, at the end, we make a jerk that looks like this: 1 tablespoon of sunflower oil is heated in a small saucepan, sprinkle a tablespoon of flour and mix well with whisk. From the fire, add a teaspoon of spicy paprika and pour it immediately onto top of the stuffed cabbage. Use a wooden spoon to gently break the scrambled eggs on the cabbage and then eat it.

When serving, pick up dumplings next to the stuffed cabbage. 

On top of the cabbage, we need to sour cream!