Prep 20 mins
Cook 3 hrs
Easy and yummy. High in iron protein, and vitamins A, B, & C.
- 16 large cabbage leaves (from a 2-3 lb head of cabbage)
- 2 onions, chopped
- 2 teaspoons butter
- 10 garlic cloves, pressed
- 2 cups rice (washed, then cooked halfway with 3 tablespoons butter)
- 1 lb extra lean ground beef
- 1 lb pork sausage or 1 lb ground pork or 1 lb ground turkey
- 1 egg
- 1⁄4 cup milk
- 2 teaspoons salt
- 1⁄2 teaspoon pepper
- 1⁄2 teaspoon paprika
- 1⁄4 teaspoon sweet basil
- 1 tablespoon shortening or 1 tablespoon oil or 1 tablespoon lard
- 2 tablespoons flour
- 1 tablespoon water
- 2 (15 ounce) cans tomato sauce
- 30 ounces water (3 3/4 cups)
- 4 tablespoons sugar
- Cover cabbage leaves with boiling water, let stand until leaves are limp (2-3 minutes); then drain.
- Fry onions in butter until translucent, then mix with garlic, rice, meat, egg, milk, and seasonings; mix well.
- In a large dutch oven, prepare zapraška (similar to roux) by melting shortening over medium heat.
- Add flour and cook, stirring constantly, until it reaches desired brownness (usually light brown or beige).
- Add a tablespoon of water and stir until smooth.
- Be very careful when making zapraška as it is very hot and can cause severe burns if it comes in contact with the skin, also avoid the steam that rises when you add the water.
- Add the tomato sauce, water, and sugar.
- Mix well and bring to a boil; allow to boil for several minutes.
- Place 2-3 tablespoons (depending on size of leaf) of meat mixture in center of each cabbage leaf; tuck in sides and roll to cover meat.
- Place, seam side down in pot with sauce.
- Cook, covered, over low heat for 2-3 hours.
My grandmother used to make these, now I can too. :) You don't need to mix the meats tho.