(Preparation & cooking time: 2 hours / Servings: 8-10)
Ingredients
1 large cabbage (light if possible to separate it more easily)
1 cup olive oil
Hot water or meat broth (stock)
Juice from 1 lemon
1-2 tablespoons plain flour
For the stuffing
1kg mince, sliced in thick pieces (half beef, half pork)
3 onions, chopped
4-5 sliced spring onions
1 grasp of Dill
½ cup olive oil
½ cup water
4-5 ripe sliced tomatoes
½ cup white rice
Salt and pepper
Extra:
¼ cup sultanas, chopped
¼ cup pine nuts
Take out the first two leaves from the cabbage. Then cut the shank in a cone and throw it away. In a deep saucepan boil water and then dip in the cabbage with the hole from the shank facing downwards. Let it boil for 10-15 minutes, without letting it become too soft. After it has boiled, take it out and leave it on a plate to cool down.
Meanwhile, you should start preparing the stuffing. Put all the ingredients, as described above, in a large bowl and mix until everything is well combined.
After the cabbage has cooled down, cut out the shank, open the leaves one by one, and lie them on a plate. Take a wide saucepan and place a few of the peeled cabbage leaves on the bottom (so the first layer of the wraps do not stick to the bottom while cooking).
Place about one tablespoon of stuffing in the centre of each cabbage leaf, fold the sides before rolling it into a small parcel, so that the stuffing won’t ooze from the sides.
Place the wraps inside the wide saucepan, side by side, close together in circular form. After you are finished with all the layers, place a plate on top in order to hold them in place. Pour the hot water or broth in the saucepan until it reaches the plate height and add the olive oil.
Let it simmer slowly for 30-40 minutes.
When boiled, remove from the heat and strain the broth into a bowl. Mix the lemon juice and flour together until well combined, then slowly add the broth and mix well.
Pour the sauce back inside the sauce pan, making sure that all wraps are well coated, then serve warm.
Enjoy!