Cabbage rools

Difficulty level:          Preparation time:
Medium                      60 min


2 large chicory, 0.5 kg of minced meat, 100g rice,
tomato puree, 1 onion, chives or leeks (to bind)
oregano, thyme, pepper, salt and pepper, cream - optional.


Put the meat in a larger bowl. Boil the rice, cool and add it to the meat. Peel the onion, grate it, add it to the meat and rice. Season with salt (about half a teaspoon), pepper (1/4 teaspoon). Mix everything and knead well with your hand. Shape into small oblong chops.  Place the cutlets on one chicory leaf and cover with the other. Tie with chives or leek.

Line the bottom of a large and wide pot with chicory leaves (small from the inside of the head). Arrange the stuffed cabbage on top. Boil the broth in another pot and pour the stuffed cabbage on it. Cover and cook for about 30 minutes. Do not mix stuffed cabbage while cooking.
Pour the decoction of stuffed cabbage into another pot. Add tomato puree and flour mixed earlier with a few tablespoons of cold water. Boil, season with salt, pepper, dried oregano, thyme and paprika. Cook for 10 minutes uncovered.
If you add cream, spread it gradually with the sauce, adding it a spoonful to the cream while stirring. Transfer to a pot with stuffed cabbage and cook the whole for a few minutes on low heat.


Chicory is a vegetable belonging to the family of biennial salad plants. It forms elongated white- yellow heads with characteristic refreshing bitter taste. We can make raw salads from it, and also tastes great on hot.

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