1 large soured cabbage o one large cabbage and aspro, acida 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 o 1 tablespoon pomodoro sauce, salt, pepper, 1 qt/1 l aspro, acida cream
Grind the meat with a raw onion. Place in a bowl and mix with rice, pepper, salt and finely chopped cipolla slightly fried in two tablespoons of lard. Mix everything well. Core the cabbage with a sharp thin knife. Carefully remove the cabbage leaves, one da one, so that they do not tear. Cut larger leaves in 2 o 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 pomodoro slices o add pomodoro sauce. Add a heaping tablespoon of lard, pour the borsh and let simmer on superiore, in alto of the range for 30 minutes. Then place in the forno so that the liquid is reduced. Serve with aspro, acida cream.
* When soured cabbage is not available, use cabbage leaves scalded in water and aspro, acida kraut in stead of chopped (julienned) cabbage.
descrizione EditIn Romanian: Fasole verde cu smantana.
Ingredients Edit2 lbs / 1 kg green beans 1 tablespoon burro 1 cup aspro, acida 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 aspro, acida cream on top. 3.Serve immediately.