Bulgarian stuffed cabbage recipe

Ingredients

• 4 lbs whole cabbage head
• 1½ lbs pounds ground veal
• ½ lb ground pork
• 1 carrot (chopped)
• 1 bunch green onions (chopped)
• 1 cup broth or water
• ½ cup rice
• 1 tsp black pepper
• 1 tsp mint (chopped)
• 1 tbsp parsley (chopped)
• 1 tbsp hot paprika
• 1 cup plain Bulgarian yogurt
• Salt

1. Heat the oven to 350 F.
2. Get rid of the core in the cabbage. Put the entire head of the cabbage in a pot of boiling salted water. Cover the pot and let it cook between 3 – 5 minutes, or until it is soft enough to remove the leaves.
3. Wait until it is cool enough to touch the leaves. Find a paring knife and remove the thick center from each leave. Ensure that you don’t cut all the way through.
4. Cut the remaining cabbage and put it at the base of an oiled casserole dish, or if you prefer, a Dutch Oven.
5. Add the onions, carrots, rice and some oil in a skillet and sauté until the grains are glazed with oil. Pour 1 cup broth or water and mix until it blends. Allow it to cool before you pour into a bowl. Now, include the veal, lamb, pepper, parsley, salt, and mint. Stir until the mixture blends but don’t do this for too long to prevent the meat from becoming tough.
6. Put half-cup meat on the cabbage leaves. Roll away to cover the meat. Make the shape look like an envelope by flipping the right side and the left side to the middle. Again, roll away from you.
7. Carefully put the rolls on the content (chopped cabbage) in the Dutch oven or casserole dish. Season with pepper and salt. Add adequate tomato juice over the rolls. Boil. Switch off the heat. Now, put a weighted ovenproof dish on the cabbage rolls. Put a cover on it and bake until the cabbage is soft and the meat is cooked properly, this usually takes an hour.
To make the Sauce
8. Add the paprika, yogurt, and a little sunflower oil into a bowl and mix until they blend.
9. Served the stuffed cabbage into a plate and add the sauce.