Spicy cabbage rolls "Transcarpathian"

[It is important! This recipe is exactly the song from which you can't throw out the words, so if you don't have any product, then you shouldn't even start.]

Spicy cabbage rolls "Transcarpathian"

Category: Meat dishes

Ingredients
Young cabbage	3-4 pcs.
Pork greaves	250-300 g
Onion	3-4 pcs.
Long grain parboiled rice	1.5 cups
Pork fat (lard)	1 tbsp. l.
Curry	1 tsp with a slide
Ground red pepper	0.5 tsp
Salt	taste
Ground black pepper	taste
Mayonnaise	0.5 cups
Ketchup	0.5 cups
Water	~ 800 ml
Boiled sausage	200 g

Cooking method

• It is important! This recipe is exactly the song from which you can't throw out the words, so if you don't have any product, then you shouldn't even start. Also, I do not advise you to replace something with something in this recipe, because it will no longer be the same. Moreover, do not add minced meat syudi, it will give the dish a completely different taste.
• 1. So, first of all, we stock up on cracklings (not to be confused with fried bacon!), Which remain after the pork fat is heated. If you heat yourself, then be sure to cut off the skins first, otherwise I will not envy your combine or meat grinder later. I also saw greaves in stores a couple of times, so you can search if you want.
• Grind the greaves in a food processor or twist them through a meat grinder. We put them in a frying pan, turn on the fire and while they are warming up, clean and finely chop the onions (one large onion per brother, there should be a lot of onions - the tastier the stuffed cabbage will be). We also put onions in a frying pan, to our cracklings, and add a spoonful of lard. We fry. 5 minutes before cooking add curry and red pepper (required!). When the onion is ready, turn it off.
• 
• 2. Cut the sausage (I have a Doctor's) into small cubes. We wash the rice (DO NOT cook!). We mix rice, sausage and our frying, salt, pepper with black pepper (to taste).
• We steam or blanch the cabbage, but literally for a couple of minutes, because it is young and will quickly fall apart.
• Next, we cut off the hard base from the cabbage leaves, put our filling on the leaf (literally a full tablespoon, do not forget that the rice will increase during cooking, so you don't need to give a lot of filling), spread this filling on the leaf and twist the cabbage roll (NOT tight! ). We put them in a saucepan (they don't seem to work in a cast iron, if my memory serves me right), put cabbage leaves on the bottom.
• 
• 3. Make a filling: mix mayonnaise and ketchup in a cup, fill with water. I do it in a liter mug, just add boiled water to the top. Stir well and fill in our cabbage rolls. Next, we take a plate or a lid, which is slightly smaller than the pan itself in size, but will completely cover our cabbage rolls and they can be pressed (see photo, there should be enough liquid to protrude onto the lid, as in the photo). We put on the fire, when it boils, we reduce to a minimum and simmer our cabbage rolls. They shouldn't boil too much all the time. From time to time, we do not press the lid very tightly from above.
• They are stewed for about 1.5-2 hours. I determine the readiness by taking out some small cabbage roll from above and testing it on the tooth. Rice is ready - turn it off. Since we have steamed long-grain rice, it will be crumbly, there will be no porridge, as in ordinary stuffed cabbage rolls!
• 

The dish is designed for

3-4 servings

Time for preparing:

2.5-3 hours

Note

This recipe was shared with me by one girl from Transcarpathia, with whom we rented rooms from the same hostess, as students. Since then, I cook them steadily once every 1-2 years. Why is it so rare? They only need young cabbage, and when it is available, cracklings are not always available during this period. Until the cracklings come across, the cabbage is not the same. In general, last year I did not manage to catch the moment, but yesterday I still pleased my friends with this yummy.

Stuffed cabbage rolls are unusual, spicy and very tasty, try it!

Bon Appetit!

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[Lozja]

Lozja, an interesting recipe, I have never heard of such a filling (I live far from Transcarpathia).
Not the fact that I will cook, not an acceptable dish for health. It's a pity! I even imagined how delicious it is!
Thank you for the master class! Nice and clear!

I have a question, what does this dish do in vegetables? I would classify it as meat - sausage and pork all the same.

I have a question, what does this dish do in vegetables? I would classify it as meat - sausage and pork all the same.

And I didn’t know where it was, I started looking for it, where we have stuffed cabbage, found out what was here. If anything, please to the moderators - take my stuffed cabbage to the right place.

Regarding unacceptability, my mother and I are systemic, so we, too, can do this only in the morning, but will you really eat spicy in the morning. But we decided that for the sake of these cabbage rolls it is possible to break it. We love them very much and rarely cook.
By the way, I still have the filling (I put two glasses of rice with the fright), and I filled a couple of peppers. I didn’t taste the peppers myself, but my husband kept everything down and said that the peppers were also very tasty. True, my critic is never objective, everything tastes good to him, no matter what you ask.

[Oksanochka]

Oksanochka, write to the moderator in a personal - kava will transfer it to the right place. I have already contacted her more than once, if I do something wrong ...
And then until they notice, maybe a person who desperately needs such stuffed cabbage ... cracklings "disappear"

I don't know about the "Transcarpathian" nature of this recipe. Personally, it reminded me of the beginning of the 90s in Kiev, empty counters, and when I managed to get a piece of some boiled sausage, they tried to squeeze everything out of it. Including similar stuffed cabbage rolls. And, also, navy-style pasta, some potato casseroles and, even dumplings.

I don't know about the "Transcarpathian" nature of this recipe. Personally, it reminded me of the beginning of the 90s in Kiev, empty counters, and when I managed to get a piece of some boiled sausage, they tried to squeeze everything out of it. Including similar stuffed cabbage rolls. And, also, navy-style pasta, some potato casseroles and, even dumplings.

This is what I called them because of where I got this recipe from. Well, sausage is not the main thing in these cabbage rolls, the main thing is cracklings and curry. But I will not argue, let the "Kiev stagnant" will be for myself, they will not become less tasty from this.