pork mince-2 kg
onions- 2-3
peppers 2-3
courgettes 2-3
leeks x 1
garlic -1-2 cloves
2-3 cabbages
tomatoes x 5-7 ( or tomato sauce)
eggs x 3
coconut flour x 1 tbsp
psyllium husks x 1 tsp
salt, pepper
optional ( carrots, calendula petals etc)
meat or veg stock
Set the oven to 160C
In a large pot, boil water.
blanch cabbage leaves in hot water until soft and flexible ( if needed, remove the top of main leaf vain)
Leave to cool.
Place pork mince in large bowl
add grated veg ( onions, peppers, courgettes, leeks, carrots), seasoning, eggs, crushed garlic, coconut flour, psyllium husk, calendula
Mix well together until well combined
Stuff each leaf with the mixture and place in a large, oven proof dish greased with olive oil
( I use my cast iron pot)
Top up with the stock, place some tomato wedges over the top, cover with a lid and place in the oven.
Bake for approx 1,5-2h until well done
Top up with the stock, place some tomato wedges over the top, cover with a lid and place in the oven.
Bake for approx 1,5-2h until well done
So good! My Polish Babcia taught me to make these!
ReplyDeleteI totally agree, Dove.
ReplyDeleteWe make those once a week, recently and lots!
Which variety are you making? The ones with kasha ( buckwheat groats) or the kind with rice added?
As far as I know, it`s regional. I come from central Poland and we used to make the latter ( pork & rice + regular ingredients)
As we don`t eat grains now, I supplement pork mince with lots of minced veg (peppers, onions, courgettes etc also adding some dried calendula petals :))