Golubtsi with meat

Cooking instructions:
In a saucepan:
Arrange the golubtsi tightly in a single layer in a saucepan.
Add water or sauce so that they are completely covered.
Cover and simmer over low heat for 60–120 minutes.
In the oven:
Place the golubtsi in an ovenproof dish.
Add water or sauce.
Bake at 170–180 °C for 90–120 minutes.
Serving:
Serve hot with sour cream, tomato sauce or creamy tomato sauce and fresh herbs.
Sauce suggestions:
Tomato sauce:
tomato purée or chopped tomatoes, water or stock, salt, black pepper and sugar to taste to balance the acidity. A bay leaf may be added if desired.
Pour the sauce over the golubtsi so that they are completely covered and simmer until fully cooked.
Sour cream sauce:
sour cream, water or stock, salt, black pepper.
The sauce should be fairly fluid but full of flavour. It is suitable for both stovetop and oven cooking.
Product composition:
Handmade golubtsi made with white cabbage leaves and a juicy filling of pork and beef, rice and vegetables.
Filling: minced pork and beef, rice, carrot, onion, raw egg, salt, black pepper.
Wrapping: white cabbage.
Allergens: egg.
Approximate nutritional values per 100 g:
Energy — 210 kcal / 880 kJ
Fat — 12 g, of which saturates — 4.8 g
Carbohydrates — 14 g, of which sugars — 2 g
Protein — 10 g
Salt — 0.9 g
Storage conditions:
Store at –18 °C for up to 3 months.
Do not refreeze.
This product is not ready to eat. Contains raw meat and raw egg. Must be thoroughly cooked before consumption.
Production date and use-by date are indicated on the label.
Producer:
SYRNYK Association
Production address: Switzerland, 1266 Burtigny, rte Matagasses, 32