Pointed cabbage rolls in tomato curry

Name: Pointed cabbage rolls in tomato curry
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 2 medium-sized onions; 40-50 g Butter or margarine; 200 g Long grain rice; 650 ml Vegetable broth (instant); 7-10 Tbsp Salt; 150 g cooked ham (in slices); 50 g freshly grated Parmesan cheese; 7-10 Tbsp Pepper; 1 (approx. 1.25 kg) large head pointed cabbage; 500 g Tomatoes; 1 Garlic clove; 1 TABLESPOON Curry; 1 TABLESPOON Tomato paste; 16 little wooden skewers

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

2 medium-sized onions
40-50 g Butter or margarine
200 g Long grain rice
650 ml Vegetable broth (instant)
7-10 Tbsp Salt
150 g cooked ham (in slices)
50 g freshly grated Parmesan cheese
7-10 Tbsp Pepper
1 (approx. 1.25 kg) large head pointed cabbage
500 g Tomatoes
1 Garlic clove
1 TABLESPOON Curry
1 TABLESPOON Tomato paste
16 little wooden skewers

Directions

1
Onions peel and chop finely. Heat 15 g fat in a pot and sauté half the onions in it. Stir in rice and add 400 ml broth. Add a little salt, bring to the boil, cover and allow to swell over low heat for about 20 minutes. In the meantime, cut ham into fine cubes and mix into the finished rice together with the parmesan. Season with pepper and let cool down.
2
Clean and wash the pointed cabbage and remove the outer leaves individually. To remove the firmer leaves, place the cabbage in a large pot of boiling water, rinse with cold water and gradually remove about 16 leaves. Use the rest of the cabbage for other purposes. Pre-boil the uncooked leaves for 3-4 minutes and rinse them in cold water. Drain the leaves well and cut the leaf veins flat. Place about 2 tablespoons of rice filling on each leaf, fold the sides in and roll up. Pin them with a wooden skewer. Clean, wash and dice the tomatoes. Peel garlic and press it through a garlic press. Heat the remaining fat in a pan and fry the rolls while turning. Remove, fry the remaining onions and garlic in the hot frying fat. Sprinkle with curry and braise briefly.
3
Pin them with a wooden skewer. Clean, wash and dice the tomatoes. Peel garlic and press it through a garlic press. Heat the remaining fat in a pan and fry the rolls while turning. Remove, fry the remaining onions and garlic in the hot frying fat. Sprinkle with curry and braise briefly. Stir in tomatoes and tomato paste and add the rest of the stock. Bring to the boil and simmer for about 5 minutes. Season to taste with salt and possibly some pepper. Add the roulades to the sauce and braise covered for about 10 minutes. Arrange the roulades with the sauce on a deep plate. Add boiled potatoes as desired
4
Stir in tomatoes and tomato paste and add the rest of the stock. Bring to the boil and simmer for about 5 minutes. Season to taste with salt and possibly some pepper. Add the roulades to the sauce and braise covered for about 10 minutes. Arrange the roulades with the sauce on a deep plate. Add boiled potatoes as desired