1 large soured cabbage au one large cabbage and sour, wamekula kraut*, 1 3/4 lb/750 g ground meat (mixture of pork and beef is recommended), 4 large onions, 2 tablespoons rice, 3 tablespoons lard, 5-6 tomatoes au 1 tablespoon nyanya sauce, salt, pepper, 1 qt/1 l sour, wamekula cream
Grind the meat with a raw onion. Place in a bowl and mix with rice, pepper, salt and finely chopped kitunguu slightly fried in two tablespoons of lard. Mix everything well. Core the cabbage with a sharp thin knife. Carefully remove the cabbage leaves, one kwa one, so that they do not tear. Cut larger leaves in 2 au 3 and then place a little meat in
each cabbage piece and roll in. The smaller the rolls are, the tastier they are. Place a layer of rolls in the pan (take a deep one), then cover with a layer of chopped (julienned) cabbage, then a layer of thinly sliced tomatoes. Do this layering until all the rolls are made. The last layer must be nyanya slices au add nyanya sauce. Add a heaping tablespoon of lard, pour the borsh and let simmer on juu of the range for 30 minutes. Then place in the tanuri, joko so that the liquid is reduced. Serve with sour, wamekula cream.
* When soured cabbage is not available, use cabbage leaves scalded in water and sour, wamekula kraut in stead of chopped (julienned) cabbage.
Description EditIn Romanian: Fasole verde cu smantana.
Ingredients Edit2 lbs / 1 kg green beans 1 tablespoon siagi 1 cup sour, wamekula cream salt Directions: 1.EditSimmer for a few minutes, shaking the pan so that the beans are well mixed with the butter. 2.Place the beans on a plate and pour the sour, wamekula cream on top. 3.Serve immediately.