Cabbage rolls in tomato sauce

Ingredients

• 400 gWhite cabbage (8 sheets)
• 300 gMinced beef
• 60 gRice, raw
• 80 gOnion
• 60 gEgg (1 piece)
• 300 gPassata
• 200 mlBeef stock
• 15 gCanola oil
• Paprika, marjoram, caraway, salt, pepper

How to make it

1. Half-cook the rice, ten minutes. Free the cabbage leaves from the stalk, blanch them in salted water for three minutes, shave the thick rib flat.
2. Knead the mince with the rice, finely diced onion, egg, paprika, marjoram, salt and pepper.
3. Filling onto each leaf, fold in the sides, roll it up, close with kitchen string or cocktail sticks.
4. Brown the rolls all over in the oil.
5. Pour in the tomatoes and stock, add the caraway, lid on, braise gently for 60 minutes.
6. Take the rolls out, season the sauce and reduce it if needed. Potatoes alongside.

One tip

The outer cabbage leaves are large and tear easily. The middle ones roll best.

Nutrition per serving

Calculated from the ingredients, using values per 100 grams from USDA FoodData Central. The calories come from the macronutrients, not from the energy field of the database.