Stop in for a cup of coffee
Yes, that is how I do it. In your picture number 5, that is how they look when I am done rolling them, and that is also how they look when cooked too. You seem to have some red stuff in the pot, while I just have water and salt, and/or broth. And you have more stuff in the filling too. The recipe I have is for 400 grams (a pound is 454 grams) of grond beef, 6 teaspoons of salt, yeah, let me see if I can remember the rest. Mix the ground beef and salt until it gets a little like rubber, like if you poke it, it comes a bit out again, then add 1 tablespoon of potato starch, 1/2 teaspoon of pepper, 1/4 teaspoon nutmeg, a small egg (can be omitted) and milk or water until the batter is sort of fine for putting in the cabbage leaf. Then I add on my own, 2 small handfuls of regular oats, and half an onion. Mix it, and the cabbage have to be sort of half cooked so the leaves does not crack when rolling them. Then I cook them in a pot for 20-30 minutes, and yesterday we had fingerling potatoes, and the countrystyle gravy, mine is based on butter and flour, and then I take broth from the cabbage roll pot, and/or from the pot I half cooked the cabbage. Sometimes I add a little salt and pepper to the gravy, but that is all.
Bill
