Ingredients Edit

Filling Edit

Directions Edit

  1. Cook the head of a cabbage in lightly salted boiling water for 10 minutes, take out, dry a little.
  2. Turn back the first large leaves and cut out the small ones from the middle.

Filling Edit

  1. Cube a half lard and fry with chopped onion.
  2. Combine mincemeat with rice, breadcrumbs, spices, finely chopped cabbage leaves from the middle, onion and lard.
  3. Sprinkle the inside of cabbage with salt, put lard pieces on the bottom and stuff with the filling.
  4. Unbend the leaves and press tightly.
  5. Put the cabbage head on a baking sheet, add water so that the surface of the head will not burn
  6. Fry in the oven, pouring over the juices from the sheet regularly.
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