1 large soured cabbage ou one large cabbage and acide, sure 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 ou 1 tablespoon tomate sauce, salt, pepper, 1 qt/1 L acide, sure cream
Grind the meat with a raw onion. Place in a bowl and mix with rice, pepper, salt and finely chopped oignon slightly fried in two tablespoons of lard. Mix everything well. Core the cabbage with a sharp thin knife. Carefully remove the cabbage leaves, one par one, so that they do not tear. Cut larger leaves in 2 ou 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 tomate slices ou add tomate sauce. Add a heaping tablespoon of lard, pour the borsh and let simmer on haut, retour au début of the range for 30 minutes. Then place in the four so that the liquid is reduced. Serve with acide, sure cream.
* When soured cabbage is not available, use cabbage leaves scalded in water and acide, sure kraut in stead of chopped (julienned) cabbage.
description EditIn Romanian: Fasole verde cu smantana.
Ingredients Edit2 lbs / 1 kg green beans 1 tablespoon beurre 1 cup acide, sure 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 acide, sure cream on top. 3.Serve immediately.