Cabbage rolls

• 2 cabbage head sauerkraut
• 1 kg minced meat
• 300 g rice
• 150 g dried salted meat
• 2 carrots
• 1 small onion
•  vegeta, pepper, salt

ADDITION:

• 25 ml water
• 2 spoons of flour
• 2 teaspoons of red pepper

Chop onions and carrots.(small cubes)

Mix meat, rice, onions and carrot, pepper, vegeta and small amount of salt. You can add app 1 dcl warm water to the mixture to make meat a bit softer.

Separate cabbage leaves and remove big vessels with a knife and spread them on the bottom of pot (do not put oil in the pot).

Place one spoonful of meat in each leaf. Wrap it up. You can do this by folding each side over the meat and then rolling it. Or roll meat in leafs and then push sides into the meat so it does not fall apart.

Place rolls in pot, close to each other in couple of rows, also place dried salted meat in the rows, possibly between rolls.

Push rolls down with a plate. Boil water separately then pour it over rolls. Not over sides of the plate.

Once water is boiling turn down the heath and let rolls cook for an hour.

After an hour make the addition. In a cup mix flour, red pepper and water. Until mixture is smooth.

Now remove plate of the rolls, pure addition mix and stir as much as you can. Best is to twist pot left-right for a while.

Put plate back and cook rolls for another hour on less heath possible.

Serve with mashed potatoes or just with a homemade bread.

Dobar tek!