Omami's Cabbage Rolls
Ingredients
1 cup uncooked white rice
1 medium white cabbage
750g mince
2-3 tsp salt
1 tsp black pepper
2-3 tsp paprika, to ensure colour of mixture is a rich red.
1/4 tsp cayenne pepper.
2-3 eggs
8 bacon short rind, diced
Pepperoni Salami sausage (csaibai sausage), 100g, diced, skin removed.
1 brown onion, grated
2 jars sauerkraut (500g each) - Sandhurst brand
Sauce
1/2 cup plain flour
Enough olive oil to create paste
Add enough paprika to have rich red colour
1/2 - 1 tsp salt
Method
1. Cook rice partly, still with bite. Drain and run under water.
2. While rice is cooking, core out the cabbage stem and discard. Place cabbage in large bowl, fill with boiling water and blanch cabbage. As it blanches, remove big slices of cabbage leaves. Remove base part of leaf so that the leaf is level and able to be rolled.
3. After removing the leaves, you may need to re-blanch stem until flexible enough to roll.
4. Drain until as much water is removed as possible.
5. Place rice in mixing bowl. Add salt and pepper. Add paprika and cayenne pepper. Add eggs, half of bacon and half of pepperoni, grated onion and mince. Mix. Set aside.
6. In large baking dish, pour one jar of sauerkraut across base of dish.
7. Make cabbage rolls by placing a small handful of mince mixture into centre of cabbage leaf and parcel like a burrito.
8. Lay all cabbage parcels tight together on top of sauerkraut.
9. Sprinkle remaining bacon and salami and extra mince over cabbage parcels.
10. Place other jar of sauerkraut over cabbage parcels.
11. To make sauce, place flour and paprika, cayenne pepper and salt in small saucepan over medium heat. Mix with olive oil until a runny paste. Cook for couple of minutes. Add boiling water gradually and mix until a thick liquid. Make sure you taste. Add paprika or salt if necessary. Rich smokey red colour necessary.
12. Pour over sauerkraut and cover with alfoil.
13. Place in oven 180°C for 2/3 hours.
14. Serve with mashed potato, steamed carrots, beans.
1 cup uncooked white rice
1 medium white cabbage
750g mince
2-3 tsp salt
1 tsp black pepper
2-3 tsp paprika, to ensure colour of mixture is a rich red.
1/4 tsp cayenne pepper.
2-3 eggs
8 bacon short rind, diced
Pepperoni Salami sausage (csaibai sausage), 100g, diced, skin removed.
1 brown onion, grated
2 jars sauerkraut (500g each) - Sandhurst brand
Sauce
1/2 cup plain flour
Enough olive oil to create paste
Add enough paprika to have rich red colour
1/2 - 1 tsp salt
Method
1. Cook rice partly, still with bite. Drain and run under water.
2. While rice is cooking, core out the cabbage stem and discard. Place cabbage in large bowl, fill with boiling water and blanch cabbage. As it blanches, remove big slices of cabbage leaves. Remove base part of leaf so that the leaf is level and able to be rolled.
3. After removing the leaves, you may need to re-blanch stem until flexible enough to roll.
4. Drain until as much water is removed as possible.
5. Place rice in mixing bowl. Add salt and pepper. Add paprika and cayenne pepper. Add eggs, half of bacon and half of pepperoni, grated onion and mince. Mix. Set aside.
6. In large baking dish, pour one jar of sauerkraut across base of dish.
7. Make cabbage rolls by placing a small handful of mince mixture into centre of cabbage leaf and parcel like a burrito.
8. Lay all cabbage parcels tight together on top of sauerkraut.
9. Sprinkle remaining bacon and salami and extra mince over cabbage parcels.
10. Place other jar of sauerkraut over cabbage parcels.
11. To make sauce, place flour and paprika, cayenne pepper and salt in small saucepan over medium heat. Mix with olive oil until a runny paste. Cook for couple of minutes. Add boiling water gradually and mix until a thick liquid. Make sure you taste. Add paprika or salt if necessary. Rich smokey red colour necessary.
12. Pour over sauerkraut and cover with alfoil.
13. Place in oven 180°C for 2/3 hours.
14. Serve with mashed potato, steamed carrots, beans.
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