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Cabbage rolls

Category:	Lunch
Difficulty/Costs:	normal/moderate
Number of people:	12
Ingredients:	3 large cabbages 3 rolls from the previous day 12 shallots 6 tablespoons olive oil 12 cloves garlic 1,200 g minced meat 3 eggs Coriander Paprika Chopped parsley 45 thin slices of bacon 6 tomatoes 3 cup sour cream Salt Pepper Butter

Preparation:

Remove the cabbage from the stalk and boil for about 5 minutes in a large pot with plenty of water. Then peel off the outer leaves and place in ice water. Repeat the procedure until you have enough leaves for the cabbage rolls. For the filling, dice the shallots and fry them in a little oil. Put the pressed garlic to it. The soaked rolls are expressed and kneaded together with the onion, garlic, eggs and minced meat until you get a solid mass. Then add coriander, paprika, salt, pepper and parsley. In the meantime put the cabbage leaves on a cloth and flatten them with a heavy pan. Finally, put the filling on it and roll them up. Fix the ends with a bit of thread. Next grease two large ovenproof pans and line them with strips of bacon. Then the rolls are coated and sprinkled with diced tomatoes. Next, put some bacon on top of the rolls and cover with foil. The rolls are baked for 35 minutes at 170 ° C. Then remove the foil and bake for another 10 minutes. Now, take out the cooked cabbage rolls and stir the sour cream into the gravy. Season with salt and pepper and pour it over the rolls. Serve with salt potatoes.