Peel cabbage leaves and scald separately. Boil rice until fluffy. Mince fresh pork neck finely. Cut onion into four, fry in butter, mince and add to the meat together with the boiled rice. Add eggs and season with salt and pepper to taste. Mix everything and wrap the stuffing in the scalded cabbage leaves. Put the stuffed cabbage in a frying pan and stew in butter. After about 30 minutes, pour off the sauce into a saucepan, add the prepared bouillon and season everything to taste. Add tomato concentrate to the sauce and bring to boiling. Pour the sauce over the stuffed cabbage and simmer for 10 minutes.
This meal was prepared by the Restaurant ‘Kuchnia i Wino’ (Cuisine & wine) from Pszczyna during the 4th “Silesian Tastes Festival 2009” in Pszczyna.