I did not follow a recipe, and then found the one by Beata with a good idea of adding more veggies to the meat. Although I got ideas for improvements, the rolls still turned out delicious.
Notes:
- I used 2.5 lb ground pork, 1 cup rice, 1 large cabbage. I had some cabbage leftover, so could use more meat or rice for the filling.
- Good note in the recipe to core the cabbage before boiling.
- Fry rolls first, rolled in flower. I simmered the rolls right away and it took a long time for the cabbage to cook. The frying helps cook the cabbage which adds flavor and the flour will thicken the sauce.
- I fully cooked the rice and it blended too much with the meat. Parcook the rice a little. The recipe says to use raw rice and simmer the rolls for an hour.
No comments:
Post a Comment