Chicory stuffed cabbage
2 large chicories,
0.5 kg minced meat,
100g of rice,
chive or leek (to be bound)
oregano, thyme, peppers,
salt and pepper,
cream - optional.
Place the meat in a larger bowl. Boil the rice, cool down and add to the meat. Peel the onion, grate and add to meat with rice. Season with salt (about half a teaspoon), pepper (1/4 teaspoon). Mix everything and work well with your hand. Form small, elongated chops. Put on formed chops on one chicory leaf and cover with the other. Bind over with chives or leek.
Fill out the bottom of a large and preferably wide pot with chicory leaves (small from the center of the head). Lay the stuffed cabbage on top. Boil the broth in another pot and pour the stuffed cabbage with it. Cover and cook for about 30 minutes. Do not mix stuffed cabbage during cooking.
Stock from stuffed cabbage pour into another pot. Add tomato puree and flour mixed earlier with a few tablespoons of cold water. Bring to a boil, season with salt, pepper, dried oregano, thyme and paprika. Cook for 10 minutes without cover.
If you add cream, spread it gradually with the sauce, adding it to the cream while stirring it. Pour into a pot with cabbage rolls and cook for a few minutes on low heat.