Meatballs tomato stew
Here is a recipe that has been in my family for generations! For all you meat lovers!
INGREDIENTS (makes 14 pieces)
100 g of rice
700 g of minced pork (shoulder, ham or grub)
1,5 litres of broth
600 g of tomato puree
1 white or Italian cabbage
1 spoonful of flour
spices: salt and pepper, 1/2 teaspoon of thyme, 1 teaspoon of dried oregano, 1/2 teaspoon of paprika powder
optional: 4 spoons of thick cream
How is it done?:
Place the meat in a big bowl. Boil the rice, cool it and add to the meat. Peel the onion, grate it and add it to the bowl. Season the mix with salt and pepper. Mix everything together and form small balls using your hands.
Cut out the inside of the cabbage (the hard stuff but be careful not to destroy the leaves), then put it into a large pot with boiling water (cut side down), cook over low heat for about 10 minutes. Turn the it over to the other side and cook for another 5 minutes. Take the cabbage out of the boiling water and when it has cooled down, remove the leaves gently because they will be used to wrap the meat. Now put the meatballs one on each cabbage leaf, and wrap them gently.
Leave a few leaves and put them on the bottom of a large and preferably wide pot. Place the wrapped meatballs on top of the leaves. Pour the previously boiled broth into the meat pot and cook for about 45 - 60 minutes until the cabbage is soft. When cooking, do not stir or shake it!
Once done pour the meatballs stock into another pot and add tomato puree and flour mixed previously with a few tablespoons of cold water. Boil, season with salt, pepper, dried oregano, thyme and pepper. Cook for 10 minutes without covering and you got yourself homemade tomato sauce.
If you add the cream, spread it gradually with the sauce, adding it spoon by spoon while stirring.
Pour the sauce into a pot with meat balls and cook for a few minutes over low heat, shake the pot occasionally so that the sauce spreads evenly.