We slice the smoked tenderloin into thin slices, the thickness of a little finger, to ensure that the flavors will combine perfectly with the other ingredients. In a pan, we add two tablespoons of oil and, once it heats up, we add finely chopped onion. We sauté it over medium heat until it becomes transparent and releases its aroma, which will add a savory taste to our dish. Then, we add the minced meat, seasoning with salt and pepper to taste. We mix well and let it sauté together for about 10 minutes, until the meat changes color and becomes nicely browned.
Meanwhile, in a large pot, we bring water with a tablespoon of salt to a boil. Once the water is boiling, we add the cabbage leaves, which we blanch for a few minutes until they soften. This blanching process will help us make the leaves easier to wrap. After they have softened, we carefully separate the leaves and set them aside on a plate.
On each cabbage leaf, we fill it with a slice of smoked tenderloin and a tablespoon of the sautéed minced meat mixture. Then, we carefully wrap the leaf, forming a small package that we tie with a thin string to ensure that the filling does not come out during cooking. We proceed the same way with all the cabbage leaves.
The remaining cabbage we slice thinly and set aside to use as a cooking bed. In a deep baking dish, we put three tablespoons of lard, which we melt gently. On top, we place the finely chopped cabbage, which will add a special flavor and create a delicious base for our packages. We carefully place the cabbage packages on top, sprinkling a dash of marjoram and ground pepper for added flavor.
We pour 150 ml of broth and 500 ml of meat soup into the dish, ensuring that all the ingredients are well covered. We cover the dish with aluminum foil and place it in the preheated oven at moderate heat for about 60 minutes. It is important to check the dish after about 40 minutes; using a fork, we try to poke one package, and if it penetrates easily, it means that the tenderloin is well cooked and the dish can be removed. Thus, we will enjoy a hearty and flavorful dish, perfect for a family meal or a special occasion.
Meanwhile, in a large pot, we bring water with a tablespoon of salt to a boil. Once the water is boiling, we add the cabbage leaves, which we blanch for a few minutes until they soften. This blanching process will help us make the leaves easier to wrap. After they have softened, we carefully separate the leaves and set them aside on a plate.
On each cabbage leaf, we fill it with a slice of smoked tenderloin and a tablespoon of the sautéed minced meat mixture. Then, we carefully wrap the leaf, forming a small package that we tie with a thin string to ensure that the filling does not come out during cooking. We proceed the same way with all the cabbage leaves.
The remaining cabbage we slice thinly and set aside to use as a cooking bed. In a deep baking dish, we put three tablespoons of lard, which we melt gently. On top, we place the finely chopped cabbage, which will add a special flavor and create a delicious base for our packages. We carefully place the cabbage packages on top, sprinkling a dash of marjoram and ground pepper for added flavor.
We pour 150 ml of broth and 500 ml of meat soup into the dish, ensuring that all the ingredients are well covered. We cover the dish with aluminum foil and place it in the preheated oven at moderate heat for about 60 minutes. It is important to check the dish after about 40 minutes; using a fork, we try to poke one package, and if it penetrates easily, it means that the tenderloin is well cooked and the dish can be removed. Thus, we will enjoy a hearty and flavorful dish, perfect for a family meal or a special occasion.
Ingredients
300 g minced pork 1 onion smoked muscle, smoked pork belly Marjoram, pepper, salt, hot pepper (optional) 500 ml meat broth (or prepare broth from 2 cubes of concentrated broth) 150 ml tomato paste 2 tablespoons oil 3 tablespoons lard 1 large head of cabbage