We carefully unfold the pickled cabbage leaves, making sure not to tear them, cut the stems with a sharp knife, and gently wash them under a stream of cold water to remove excess salt. This step is essential for achieving a balanced taste. In a pan, the onion is finely chopped, and then we sauté it in a pan with oil or lard, letting it become golden and fragrant. We add a teaspoon of sweet paprika, which will provide extra color and flavor, stirring constantly.
The main ingredient, the pasat, is washed well in 3-4 waters to remove impurities and is carefully squeezed. We then add it to the pan over the sautéed onion, leaving it on the heat for about 2-3 minutes. Then, we pour in about 150 ml of water and let the mixture simmer slowly until it thickens, making sure the pasat remains slightly moist, so it will cook faster later.
After obtaining a homogeneous mixture, we let it cool. Meanwhile, we cut more than half of the smoked ham into small cubes, which we add to the pasat. We mix everything carefully, seasoning to taste with salt and pepper, keeping in mind that the ham already adds a note of saltiness and flavor.
Now, we start filling the cabbage leaves with this mixture, making sure to place a slice of bacon in the center of each filling to add extra flavor. At the bottom of a clay pot, we put a good handful of finely chopped cabbage, a sprig of thyme, and the remaining smoked ham, and if there are any leftovers, a few pieces of bacon. We carefully arrange the stuffed cabbage rolls, covering them with chopped cabbage, and if desired, we can use a smaller plate to keep them submerged in water.
We add water until the ingredients are almost completely covered, add a few peppercorns, and then put the lid on the pot. We place the cabbage rolls in the oven on low heat, where we let them simmer for about 3 hours. This slow cooking method will allow the flavors to blend perfectly, and the cabbage rolls will become extremely tender and delicious. In the end, we can enjoy a traditional meal, full of flavor and warmth, serving each portion with a spoonful of the rich sauce left by the cabbage rolls.
The main ingredient, the pasat, is washed well in 3-4 waters to remove impurities and is carefully squeezed. We then add it to the pan over the sautéed onion, leaving it on the heat for about 2-3 minutes. Then, we pour in about 150 ml of water and let the mixture simmer slowly until it thickens, making sure the pasat remains slightly moist, so it will cook faster later.
After obtaining a homogeneous mixture, we let it cool. Meanwhile, we cut more than half of the smoked ham into small cubes, which we add to the pasat. We mix everything carefully, seasoning to taste with salt and pepper, keeping in mind that the ham already adds a note of saltiness and flavor.
Now, we start filling the cabbage leaves with this mixture, making sure to place a slice of bacon in the center of each filling to add extra flavor. At the bottom of a clay pot, we put a good handful of finely chopped cabbage, a sprig of thyme, and the remaining smoked ham, and if there are any leftovers, a few pieces of bacon. We carefully arrange the stuffed cabbage rolls, covering them with chopped cabbage, and if desired, we can use a smaller plate to keep them submerged in water.
We add water until the ingredients are almost completely covered, add a few peppercorns, and then put the lid on the pot. We place the cabbage rolls in the oven on low heat, where we let them simmer for about 3 hours. This slow cooking method will allow the flavors to blend perfectly, and the cabbage rolls will become extremely tender and delicious. In the end, we can enjoy a traditional meal, full of flavor and warmth, serving each portion with a spoonful of the rich sauce left by the cabbage rolls.
Ingredients
1 smoked ham hock, smoked bacon cut into strips, pickled cabbage 300 g, mashed, 2 onions, salt, pepper, 1 teaspoon paprika, 10-15 peppercorns, 100 ml (3 large tablespoons of lard), 1 sprig of thyme, and a few sprigs of dried dill.