Stuffed Cabbage Rolls in Tomato Sauce
- 1 Green cabbage
- 1 day-old White roll
- 1 onion
- 2 tablespoons vegetable oil
- 2 tablespoons chopped parsley
- 500 grams mixed Ground meat
- 2 small eggs
- 2 tablespoons breadcrumbs
- 2 tablespoons olive oil
- 1 tablespoon Tomato paste
- 250 grams tomatoes (canned)
- 250 milliliters Beef broth
- 1 teaspoon ground paprika
- cayenne pepper
Remove outer leaves from cabbage. Blanch remaining head of cabbage for 2-3 minutes. Peel outer leaves, reserving large, in tact ones. Blanch again if needed and continue peeling until you have 8 ideal leaves.
Trim if needed to allow leaves to lay flat.
Soak bread in water. Peel onion, finely chop and saute in 1 tablespoon oil. Add parsley, squeeze bread and mix into onion mixture, along with ground beef, eggs and breadcrumbs. Season with salt and pepper.
Place two cabbage leaves together, spread with filling, fold over sides and roll up tightly.
Tie up with kitchen string or hold together with toothpicks. Cook in hot oil in a pan on all sides. Add tomato paste, saute briefly, add tomatoes and broth and season with paprika, salt and cayenne pepper. Cover and stew for 25-30 minutes. Finish with salt and pepper. Remove kitchen strings or toothpicks and serve.