Large cabbage leaves stuffed with a savoury filling, Kardia Cabbage is adapted from a traditional Russian recipe. It makes a light but sustaining luncheon or supper, accompanied by rye bread and butter.
10 oz. minced lean veal
10 oz. minced lean beef
2 small onions, finely chopped
1 small beetroot , cooked, skinned and finely chopped
3 fl. oz. water
2 oz. fresh rye breadcrumbs
1 egg, lightly beaten
1 tablespoon melted butter
2- teaspoon salt
½ teaspoon black pepper
2 teaspoon caraway seeds
1 medium-sized cabbage, coarse outer leaves removed, blanched and leaves separated
12- oz. butter
Preheat the oven to fairly hot 375 °F (Gas Mark 5, 190°C).
In a large mixing bowl, combine the minced meats, half the onions, the beetroot , water, breadcrumbs, egg and melted butter, stirring until they are well blended. Sprinkle over the salt, pepper and caraway seeds and stir to mix. Set aside.
Place four cabbage leaves on a board in a clover shape, edges overlapping. Place
3 tablespoons of the meat mixture in the centre of the leaves, then carefully fold the leaves into a neat parcel, completely enclosing the filling. Place the parcel, join side down, in a baking dish large enough to hold all the parcels in one layer. Continue making parcels until all the filling and cabbage leaves are used up.
Cut the butter into small pieces and dot them on top of the parcels. Sprinkle the remaining onion over the parcels.
Cover the dish with aluminium foil and place it in the oven. Bake for 1 hour or until the rolls are golden brown and the filling is cooked.
Remove the dish from the oven and serve immediately.