Kel (Stuffed Savoy Cabbage)
Ingredients
- 1 large head Savoy cabbage
- 1/4 cup (60 mL) olive or vegetable oil
- 1 onion, finely diced
- 3/4 lbs (375 g) ground beef
- 3/4 lbs (375 g) ground pork
- 2 cloves garlic, minced
- salt and pepper
- 1 egg
- 1 cup (250 mL) cooked converted long-grain rice
- 1/4 lb (125 g) smoked ham, diced
- 3 tbsp (45 mL) sour cream
- 1 tbsp (15 mL) finely chopped fresh parsley
Preparation
Boil cabbage in water to cover for 10 minutes; drain and cool slightly. Cut out core; separate leaves, removing thick stems from leaves.
In frying pan, heat half of the oil over medium-high heat; fry onion until softened. Add beef, pork, garlic, and salt and pepper to taste; cook, stirring and breaking up meat, until browned. Transfer to bowl; mix with egg, rice, ham, sour cream and parsley.
Place 2 or 3 tbsp (30 or 45 mL) meat mixture on each leaf. Roll up tightly, enclosing ends as you roll. Place in baking dish to hold snugly.
In clean frying pan, heat remaining oil over high heat until sizzling; drizzle over Kel. Bake in 350F/180C oven until golden brown, about 45 minutes. Turn off oven; let stand for 15 minutes.
Makes 8 to 12 servings.
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