Cabbage and sauerkraut rolls with polenta and chilli sour cream
with Gran Cucina for Cooking
- Cabbage 600 g
- Camolino rice 120 g
- Minced pork 400 g
- Onion 60 g
- Paprika to taste
- Salt to taste
- Ground black pepper to taste
- Thyme to taste
- Thinly sliced smoked bacon 120 g
for the sauce
- Onion 160 g
- Red peppers 140 g
- Evo oil 40 g
- 4 tsp tomato paste
for the polenta
- Bramata corn flour (polenta) 120 g
- Water 600 g
for the sour cream
- Chili pepper to taste
- Gran Cucina for cooking 160 g
- Lemon juice 20 g tbsp
- Lemon zest 1
- 4 people
- Difficult level
- 45 min
- Blanch the cabbage leaves in water with 40g of salt per liter. Drain, cool in cold water and dry. Cut the leaves into regular squares. Keep the clippings.
- Boil the rice, drain and cool. Mix the rice with the minced meat, onion, paprika, salt, pepper, thyme.
- Spread the cabbage leaves and place the slices of bacon and minced meat with the rice on them. Close completely by making rolls closed on all sides
- For the sauce, gently brown the onion with the red peppers in extra virgin olive oil. Add the leftover cabbage and tomato paste. Overlap the rolls in a radial pattern, taking care to leave a hole in the center to allow them to swell during cooking. Cover with cold water. Place the lid upside down so that the handle fits into the center hole. With this mode the rolls will remain stationary during cooking. Cook over low heat for about 3 hours.
- Separate the rolls from the sauce and blend the latter in the mixer until creamy.
- Cook the polenta in lightly salted boiling water (five parts of water for one of polenta) for about 50 minutes, stirring occasionally.
- For the sour cream, heat Gran Cucina, season with salt and add lemon juice, grated rind and very thinly sliced peppers.
- Place the cooking sauce on the bottom of the plate over a polenta quenelle, the rolls and the sour cream and finish with parsley leaves.