Stuffed cabbage

Ingredients

• 600 g Sauerkraut, low sodium
• 6 leaf Savoy cabbage
• 600 g Turkey mince
• 2 3/8 pcs Egg yolk
• 5/8 slice Barley bread
• 1 1/4 tsp Sea salt
• 1 1/4 tsp Black pepper, ground
• 5/8 tbsp Mild red paprika powder
• 18 ml Sunflower oil
• 2 3/8 tbsp Sour cream, light
• 1.2 pcs Onion
• 5/8 tbsp Whole wheat flour
• 900 g Water

Method

1. Wash the cabbage.
2. Add the 4 egg yolks, the soaked bread, salt and pepper to the meat.
3. Mix well and form small balls than wrap them in the cleaned cabbage leaves.
4. Grease a large pot with oil and put cabbage on the bottom. Then we put some wrapped meat on it. Then cabbage again, and we continue until it runs out.
5. For the stock, cut the onion into cubes and simmer it. After add 1 tablespoon of flour and red pepper.
6. Pour 1.5 l of water over it and bring it to boil. After, pour the stock over the cabbage.
7. Cook the cabbage until both the cabbage and the meat are t.ender
8. Serve hot with sour cream.