Main courses
Stuffed Cabbage, Just Like Mom Used to Make
Ingredients
10 dkg
rice
1 kg
ground pork
1
onion
3 cloves
garlic
to taste
Salt and pepper
to taste
paprika
1 head
sour cabbage
to taste
Smoked rib ends
as required
Oil
2 tbsp
flour
to taste
Paprika
2 tbsp
Mizo sour cream + for serving
Instructions:
Traditional stuffed cabbage is a staple in many families’ Christmas meals. For some, the holiday wouldn’t be the same without it. Step into mom’s shoes and make your own version, of course, with the familiar ingredients and sour cream. But how much sour cream is enough? Only you can decide!
Wash the rice, then mix it with the ground pork, chopped onion and garlic, salt, pepper, and paprika. Carefully wrap the mixture in cabbage leaves to form neat little bundles. Be careful not to make them too tight or too loose.
Place the leftover cabbage leaves and smoked rib ends at the bottom of a pot. This will create the base for your stuffed cabbage! Then cover with enough water to submerge everything. Cover with a couple of large cabbage leaves and cook for about 70-80 minutes.
Once the stuffed cabbage is cooked, prepare a roux. In a little heated oil, fry the flour, then remove from heat and stir in paprika and 2 tbsp sour cream. Add enough of the cabbage cooking liquid to match the temperature, so it’s the same heat (this is for temperature equilibration). Pour the mixture over the cabbage and bring to a boil.
Serve with fresh bread and your choice of sour cream—whether just a little, a lot, or even extra sour cream! As much as you like!