There is no Christmas dinner without the traditional meat stuffed cabbage rolls. The traditional recipe is with sour cabbage, but my mom made us a light version of this recipe with wine vines. Sour cabbage is quite heavy to digest despite being very healthy.
Doing this recipe for so many years, my mom (like most moms and grandmothers) doesn’t use measures any more. Everything is a little bit of this, a hand full of that, some of this, etc. For a newbie in the kitchen, like me, this kind of recipe is doomed to go bad from the beginning, so I managed to make so measures for myself.
- Wine vines
- 500g minced pork
- 500g minced beef
- 4 tablespoons rice
- 3 tablespoons lard (butter)
- 2 chopped onions
- Salt and pepper
- 300ml tomato sauce or 1 kg tomatoes
- 1 liter vegetable broth
To have wine vines in the winter, you put them with salt in a big jar in the fall. Before making your rolls, you take them out and leave them in cold water to get out the salt.
In a large pot, cook the onions in 2 tablespoons of lard until are slightly brown. Add meat, rice, salt and pepper. Let it cook for 10 minutes.
To make a roll, place a wine vine flat and on it place a teaspoon of meat mixture. Turn the right and left edges over toward the center and then starting with the end begin to roll. Tuck in the loose side edges.
In a clay pot with lard, place the rolls in layers and add thyme and some tomato sauce on each layer. Last layer will be of tomato sauce. Add vegetable broth on top to cover the rolls. Put the pot covered in the oven for 2 hours and then uncovered it and leave it for another 1 hour.
Serve them with sour cream and polenta. Don’t forget a great red wine to go with them.
Because the wine vines are small, you will get very small rolls and it will take a lot of time. So be patience. In the end you will get some jewels to impress your guests.