Stuffed cabbage with bacon and barley groats
- 50 dag of barley pearl groats Lestello
- 25 dag of bacon
- 1 onion
- 1 white cabbage loosely coiled (1.5 kg)
- 1 cube of broth
- salt, ground black pepper
Rinse the groats, pour boiling water and allow to stand for several minutes. Bacon cut into small pieces, peel onion, finely chopp and fry with bacon. Strain the groats, mix with bacon and onion, season with salt and pepper. Remove cabbage leaves from the top, rinse, put it into a large pot of boiling water and cook for a moment to soften the leaves. Take the cabbage out from water, gently separate the leaves and cut a thick nerves. Put the stuffing on leaves and roll. Put some leaves on the bottom of the pot and arrange the cabbage rolls in layers. Pour enough broth that the cabbage rolls are covered. Simmer on low heat, under the cover approximately 1 hour. At the end of cooking, you can thicken the sauce, adding 1 tablespoon of flour stirred in cold water. Cook for a while. Sauce can also season with tomato concentrate.