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Stuffed with rice and stuffed meat cabbage

Category:	Lunch
Sub-Category:	Meat dishes
Difficulty/Costs:	medium/normal
Number of people:	12
Ingredients:	600 g veal or pork 3 white cabbages, alternatively Savoy cabbages 450 g rice 450 ml cream 120 g tomato paste 750 ml broth 300 g onions Pepper salt Dill or parsley

Preparation:

Begin by removing the outer cabbage leaves, then cut out the stalk. Rinse then cook it all in boiling water. Cook until the leaves are soft. When done, take the cabbage out of the water and remove the leaves. Remove the “leave ribs” but make sure you do not damage the leaves.

Rinse the rice under cold water, then put it into boiling water and cool is half done, then remove the water.

Now peel the onions and cut into small cubes and fry them quickly.

Wash the meat and pat dry and put it through the mincer. Alternatively, buy mince straight away. Then mix the mince with the rice, onions, chopped greens and season with salt and pepper.

Next get the cabbage leaves and fill each with the mince mixture. Before you roll them up, put the ends inside, so that the filling cannot fall out.

Now take a baking tray and line it with the remaining cabbage leaves. Put the filled cabbage rolls on top. Pour over the broth, cover and cook over medium heat until soft.

Shortly before the cooking time is over, blend the cream with the spices and tomato paste and pour it over the rolls.

Put the cabbage leaves on a plate, season the gravy in the baking tray and pour it over the cabbage rolls.

Tip: If you want to give your rolls a different taste use barley, pearl barley or buckwheat instead of the rice.