Pork & dill cabbage rolls

Pork & dill cabbage rolls


Pork & dill cabbage rolls

The ingredient of Pork & dill cabbage rolls

  1. 12 huge savoy cabbage leaves
  2. 110g (1/2 cup) arborio rice
  3. 2 teaspoons olive oil
  4. 1 brown onion, finely chopped
  5. 2 garlic cloves, finely chopped
  6. half teaspoon ground allspice
  7. 450g beef mince
  8. 1 tablespoon chopped fresh dill
  9. 500ml (2 cups) Massel hen style liquid inventory
  10. 250ml (1 cup) thickened cream
  11. 1 teaspoon finely grated lemon rind
  12. 2 teaspoons chopped fresh dill, more

The instruction how to make Pork & dill cabbage rolls

  1. Bring a saucepan of gently salted water to the boil over medium-high warmness. Simmer the cabbage for 3 minutes or until soft. Transfer to a colander to empty. Add the rice to the water. Cook for 15 minutes or until smooth. Rinse below bloodless water. Drain
  2. Meanwhile, heat the oil in a frying pan over medium warmness. Cook onion, stirring, for 3 mins or till smooth. Add garlic and prepare dinner for 1 minute or until fragrant. Stir inside the allspice. Set aside to chill.
  3. Combine the mince, rice, onion aggregate and dill in a bowl. Season with salt and pepper. Divide into 12 quantities. Place 1 cabbage leaf on a smooth work floor. Remove thickest part of stem. Place 1 part of filling on stem stop. Fold in ends. Roll up to surround. Repeat with ultimate cabbage and filling. Four Place rolls, in a single layer, in a massive saucepan. Add inventory. Cover. Cook for 20 minutes. Transfer rolls to a serving dish. Reserve 1/four cup of cooking liquid. 5 Cook the cream, lemon rind and reserved cooking liquid in a saucepan for 10 minutes or until sauce thickens. Stir in more dill. Season with salt and pepper. Drizzle over the rolls.Beef & dill cabbage rolls

Nutritions of Pork & dill cabbage rolls

fatContent: 583.16 calories
saturatedFatContent: 38 grams fat
carbohydrateContent: 20 grams saturated fat
sugarContent: 30 grams carbohydrates
cholesterolContent: 31 grams protein


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