Ingredients
Sauce:
- 2 tbs tomato paste
- 1 tbs mild ground paprika
- 2 tbs breadcrumbs
- 1 tbs grained vegetable stock (or Jagetty)
- 2 bay leaves
cabbage rolls
- 1 fermented cabbage (ca. 2 kg)
- 2 onion
- 150 g pancetta
- 850 g pork mince
- 20 g salt
- 100 g long grain rice
- 1 ts grained vegetable stock (or Jagetty)
- 1/2 ts pepper
- 1/2 ts garlic powder
- 1 ts mild ground paprika
- 1 ts chopped fresh parsley
- 150 g cured meat (e.g. pancetta, sausage or ribs)
Preparation
1. Cut the stalk out of the sauerkraut. Carefully peel off the cabbage leaves one by one.
2. Peel and finely dice onions. Finely chop pancetta. Mix onions, pancetta, minced meat, salt and rice. Add the seasoning, pepper, garlic powder, paprika powder and parsley and mix well.
3. Spread the meat filling onto the cabbage leaves, fold in the sides, and roll up.
4. For the sauce, pour approx. 1 l of water into the pot. Add tomato paste, paprika powder, breadcrumbs, spices and bay leaves. Put the pot on the highest level and bring the sauce to boil.
5. Cut remaining sauerkraut into pieces and add half of it to the sauce first. Arrange the sarma rolls in a circle. Add the remaining sauerkraut pieces in the last layer. Spread the cured meat on top.
6. Cover with Secuquick softline and close. Heat the pot on the highest level up to the turbo window, switch to a low level, and cook in the turbo area for approx. 10 minutes.
7. After cooking is finished, place the pot in the inverted lid and allow it depressurize automatically.
Tip
- You can find a head of sauerkraut at a well-stocked supermarket or greengrocer. Some sauerkraut leaves are also available in packets with the leaves already loosened.
This recipe has been tested and approved by AMC.
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