Cabbage Rolls with Tomato Sauce
Ingredients
- For the cabbage rolls
- 1 Green cabbage
- 1 day old White roll
- 1 onion
- 2 Tbsps vegetable oil
- 2 Tbsps chopped parsley
- 500 grams mixed Ground meat
- 2 small eggs
- 2 Tbsps breadcrumbs
- 2 Tbsps clarified butter
- For the tomato sauce
- 800 grams ripe Tomatoes
- 1 onion
- 2 garlic cloves
- 3 Tbsps olive oil
- 2 Tbsps Tomato paste
- 100 milliliters Vegetable broth
- Mozzarella (for serving)
Preparation steps
For the cabbage rolles, remove the outer leaves from the cabbage. Blanch the cabbage head for 3 minutes in boiling water. Remove a few layers of leaves. Repeat the procedure, if appropriate, to remove a total of 8 beautiful leaves.
Cut out veins from leaves with a knife to flatten slightly.
Soak roll in water. Peel onion, chop finely, and sauté in 1 tablespoon oil. Add the parsley. Squeeze the roll well, mix with the onion mixture, ground meat, eggs and breadcrumbs. Season with salt and pepper. Lay 2 cabbage leaves together and spread the filling on the leaves. Roll sides in, roll tightly, and tie with kitchen twine or secure with toothpicks.
Steam cabbage rolls for about 20 minutes in a steamer (over a pot with a little water). Heat clarified butter and fry the rolls on all sides over high heat. For the tomato sauce, dip tomatoes in boiling water, peel, remove seeds and cut into large cubes. Peel onion and garlic cloves and chop everything into small pieces. Sauté vegetables in hot oil, stir in the tomato paste and pour in broth. Remove the kitchen twine or toothpicks from the rolls and serve with the sauce on plates. Serve garnished with mozzarella.
