Traditional stuffed cabbage


½ kg of minced meat
¾ cup of rice
2 eggs
1 onion
a handful of chives
1 head of cabbage
250 ml spicy ketchup Parczew
6 cups water
Bay leaf
3 tablespoons flour
2 handfuls of fennel
salt, pepper

Blanch the cabbage in boiling water. Separate the leaves. Boil rice in salted water.
Put the minced meat into a bowl, add cold rice, eggs, onions, chives and seasoning. Mix everything. Place meat to the cabbage leaves . Form “doves”. Put ready “doves” into a casserole dish. On two different locations at the bottom of the dish place half a teaspoon of margarine.
Bake in oven preheated at 170 degrees total of about 55 minutes. Thirty minutes before the end of cooking cabbage we pour in  the sauce and cover  it so it does not get burned out at top. Prepare the sauce as follows:
Up to 6 cups of water, add a mild ketchup, pepper, ½ teaspoon of salt, bay leaf, allspice, flour and dill. The whole must be thoroughly mixed.
Bon Appetit!

  • Portions 6 portions
  • Preparation time 180 minutes
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