Savoy Cabbage with Rice Stuffing
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Peel the onion and garlic and chop finely. Rinse, peel and coarsely grate the carrots. Heat the butter and sauté the garlic and onion. Add the carrots and cook briefly. Sprinkle in the rice. Mix well and pour in the hot broth. Bring to a boil. Reduce the heat to low. Cover and simmer everything for 20 minutes. Season with salt and pepper.
Remove the outer leaves from the cabbage. Cut out the stalk with a sharp knife. Blanch the cabbage in boiling salted water for about 8 minutes. Remove, rinse with cold water and drain. Fold the cabbage leaves from the outside to the inside and push apart. Remove the cabbage heart and cut into fine strips. Mix the cabbage strips, eggs, cheese and cooked rice.
Rinse the parsley. Finely chop the leaves and stir in. Place the rice mixture into the cabbage leaves. Fold the leaves around the rice and tie with kitchen string. Heat oil in a large roasting pan. Sauté the cabbage. Pour in 2 cups of water. Cover and simmer for 1 hour. Dice the canned tomato and heat on low in a saucepan. Season with salt and pepper and serve with the sauce.