Cabbage Rolls with Spicy Filling

For the cabbage roll with spicy stuffing, remove the outer, damaged leaves. Plunge the cabbage head first into boiling salted water. Bring to a boil once or twice, remove and rinse in iced water, drain well.

Peel off leaves, setting large leaves aside. Chop inner, smallest leaves into small pieces and set aside for filling.

For the filling, wash the spinach well, remove coarse stems, chop the rest. Chop the onion, garlic and sage as well. Mix with spinach, mince, peas, long grain rice, eggs and the chopped inner savoy leaves, season well.

Spread a salad bowl with a dish towel. Place one or two layers of cabbage leaves on top. Next, add the filling in layers with the remaining leaves. Pull the ends of the cloth well together and knot.

In a large skillet, bring soup to a boil. Coarsely chop greens, add. Add cabbage rolls to the gently boiling soup and simmer gently for two to three hours. Add soup as needed.

Then remove, let drain slightly in a colander. Remove from the tea towel and cut into slices.

Serve the soup separately.

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