Stuffed cabbage rolls with dried apricots.
150 g (5,3 oz) cabbage, cored
100 g (3,5 oz) apples, cored, chopped
50 g (1,8 oz) dried apricots, chopped
30 g (1 oz) raisins, washed
20 g (0,7 oz) spinach, washed, drained and chopped
20 g (0,7 oz) butter
30 g (1 oz) sour cream
1. Trim off soiled leaves of cabbage and remove core. Cover with
boiling water and let stand 5 minutes or until cabbage leaves are limp. Separate leaves carefully for the rolls.
2. Place spinach in to pot, add a dollop of water, butter and raisins. Simmer for 5 minutes on low heat.
3. Combine with dried apricots and apples. Stir well.
4. Place the mixture on each leaf and fold up envelope fashion. Lay flap
down, in greased pan and fry both sides.
Serve with sour cream.