Slow Cooked Rolls (Print Version)
# Ingredients:
01 -
2 pounds of cabbage leaves, fermented or pickled.
02 -
2 pounds of minced pork.
03 -
Half a cup of uncooked rice (long grain).
04 -
1 big onion, grated or finely chopped.
05 -
4 tablespoons of chopped fresh parsley.
06 -
Quarter cup of freshly cut dill.
07 -
Salt and pepper as needed.
08 -
Half a pound of smoked meat like bacon or sausage.
09 -
4 cups of tomato juice.
# Instructions:
01 -
Place the cabbage leaves into a bowl of cold water and let them sit for a while. This tones down the salty taste. Drain and trim large leaves if you want smaller rolls.
02 -
In a mixing bowl, toss together the pork, rice, onion, dill, parsley, pepper, and a pinch of salt. Mush it all up with your hands until it's well blended, but don’t overdo the salt since the cabbage is salty already.
03 -
Scoop a couple spoonfuls of the filling onto each leaf, roll them up tightly, and fold in the ends as you go. Repeat this until all your filling and leaves are used.
04 -
If some cabbage remains, chop it up and spread it across the bottom of your slow cooker. Arrange the rolls over the chopped cabbage, and lay smoked meat on top if you're using it.
05 -
Drizzle the tomato juice all over the rolls, covering them completely. Pop the lid on the cooker.
06 -
Let it cook—use the high setting for 4 hours or keep it on low for 8 hours. When served, add a dollop of sour cream along with polenta or mashed potatoes if you'd like.
# Notes:
01 -
Fresh cabbage works too—either blanch it or freeze it first.
02 -
Go light on the salt; the cabbage is already salty enough.
03 -
Swap tomato juice with diluted canned tomato sauce or crushed tomatoes if you prefer.