Cabbage Rolls with Creamed Corn

How to prepare cabbage rolls with creamed corn

1. Separate the leaves from the cabbage (you need about 35-40 leaves). Clean the leaves of the tougher ribs near the stem. Taste and if the cabbage is very salty, put the leaves in cold water until you need them. Also check if the cabbage has a good taste of thyme and dill, if it is well pickled, and if the leaves are pliable so they are easy to work with. The quality of the rolls depends on the quality of the cabbage. What remains from the cabbages after you have chosen the leaves should be shredded finely.
2. Wash the creamed corn in many changes of water as follows: add water to cover the corn by a few cm; stir with a spoon, at which point you will see all the white husks rise to the surface; slowly drain the water so the husks flow out; repeat until the water remains clean and no more husks rise.
3. Wash the rice in several changes of water until the water runs clear. Add to the creamed corn.
4. Cut the pork jowl into larger pieces. Finely chop the onion.
5. In a wide pan, add the pork jowl and let it render a bit of fat on low heat. Then add the onion and saute on medium-low heat, stirring occasionally, until the onion softens.
6. Add the creamed corn with rice over the onion. Season with 1 teaspoon ground black pepper, 2 teaspoons salt, and 1 tablespoon homemade vegeta (ground). Stir and add 1 cup of water. Cook, stirring, until the water is absorbed by the corn. Cover the pan and let it cool. Taste the filling for salt (keep in mind the cabbage will also be slightly salty) and pepper.
8. When the filling can be handled, form the cabbage rolls in the cabbage leaves, making sure to put 1-2 pieces of pork jowl in each roll.
9. Place a layer of shredded cabbage on the bottom of a thick-bottomed pot (I used a pressure cooker). Arrange the cabbage rolls on top. When done, tuck pieces of smoked bacon and pork hock (optional but recommended) between the rolls. Sprinkle the rest of the shredded cabbage on top so the rolls are covered.
   * if in step 1 you noticed the cabbage does not have the taste of thyme and dill, add 2 sprigs of each on the bottom of the pot and more on top among the shredded cabbage.
10. Pour hot water over the rolls, enough to completely cover them.
11. Put the pot on heat (on the small burner) and bring to a boil. When it starts boiling, reduce to low heat, cover, and let simmer for 2 hours. During this time, check if the water level drops and when it does, add a little hot water. After 1 hour, check how the cooking liquid looks and if it is not fatty enough, add the 100ml of oil.
12. After 2 hours, taste a roll and see if the inside and cabbage are cooked. By this time the filling should be cooked, but if the cabbage is still tough, let it cook longer until done. My rolls cooked for 2 and a half hours.
14. Let them cool, then serve. They are even better reheated.

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