Ingredients

The following ingredients have 4 Servings
  • 500 g ground pork
  • 250 g ground chicken
  • 1/2 cup rice
  • 1 tsp sweet paprika
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1 tsp dried mixed herbs
  • 1 small onion
  • 30 pickled cabbage leaves (sauerkraut)
  • 2 tbsp tomato purée
  • 3 cups water

Instruction

  • Cut the onion really finely and mix it with the minced chicken and pork.
  • Rinse the rice under running cold water, then mix it with the chicken and onion.
  • Season with salt, ground black pepper, herbs and sweet paprika.
  • This mixture was enough for 30 rolls, but depending on how big your rolls are, you may need more or less pickled cabbage leaves.
  • Take a tablespoon of the mixture and place it on the pickled cabbage leaf. Fold it tightly into a roll. Repeat with the remaining mince.
  • Shred a few pickled cabbage leaves and place them on the bottom of a large pan.
  • Place the rolls around the pan leaving a well in the middle. Do make sure they are no gaps between the rolls, otherwise they might unfold during cooking.
  • Add the tomato purée and pour in the water, making sure all the rolls are completely covered. Add more water if necessarily.
  • Cover with a lid and cook on a small to medium heat until the rolls are cooked through.
  • You can also add them to the oven once the are cooked, for 10-15 minutes, so the cabbage leaves can be extra tender.
  • To reheat, simply pop the rolls in the oven until hot.