This is our family's recipe for cabbage rolls. You only need to simmer it in a clear broth, but because the meat is flavored well, the taste of the soup and the rolls will improve as you simmer them for longer.
Combine the meat, egg, panko, onion and mix together. Season with ketchup, salt and pepper. Form 8 barrel-shaped patties.
For the cabbage, peel the leaves carefully from the outside. Boil 2 to 3 leaves each in boiling water until soft, then remove the hard stem.
Spread out the cooked cabbage leaf. Dust with flour using a tea strainer. Top with the fillings made in Step 2 and wrap.
Chop the bacon into 1cm pieces. Heat butter in a pot and fry the bacon.
In the same pot, align the cabbage rolls. Pour in 2-3 cups of water. When it comes to a boil, season with soup stock cubes and salt. Cover the pot and simmer for 20 to 30 minutes.
Sprinkle on the green peas. Cook for another 2 to 3 minutes, then transfer to a serving dish.
Story Behind this Recipe
My mother used to make these cabbage rolls.
The cabbage rolls won't fall apart if cooked in a pot that neatly fits them. The amount of water depends on the pot size, but it should be just enough to cover the cabbage rolls. Adjust the amount of soup stock according to the water. If you omit the butter or bacon, it'll taste different.