Pointed cabbage rolls in tomato sauce

Name: Pointed cabbage rolls in tomato sauce
Cook time: 2 h
Total time: 2 h
Yield: 1
Ingredients: 40 g Almond kernels without skin; 7-10 Tbsp Salt; 75 g Long grain rice; 2 Heads pointed cabbage (approx. 500 g each); 1 medium onion; 2–3 Garlic cloves; 250 g Minced beef; 1 egg (size M); 1/2-1 TEASPOON ground cumin; 1/2-1 TEASPOON ground cinnamon; 7-10 Tbsp Pepper; 3-4 Tbsp Sunflower oil; 150 ml clear soup; 3-4 Tbsp Olive oil; 1 TEASPOON dried oregano; 1 can(s) (850 ml) Tomatoes; 1 TABLESPOON Tomato paste; 100 g Feta cheese; 7-10 Tbsp little wooden skewers

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 1

40 g Almond kernels without skin
7-10 Tbsp Salt
75 g Long grain rice
2 Heads pointed cabbage (approx. 500 g each)
1 medium onion
2–3 Garlic cloves
250 g Minced beef
1 egg (size M)
1/2-1 TEASPOON ground cumin
1/2-1 TEASPOON ground cinnamon
7-10 Tbsp Pepper
3-4 Tbsp Sunflower oil
150 ml clear soup
3-4 Tbsp Olive oil
1 TEASPOON dried oregano
1 can(s) (850 ml) Tomatoes
1 TABLESPOON Tomato paste
100 g Feta cheese
7-10 Tbsp little wooden skewers

Directions

1
Roughly chop the almonds. Bring 200 ml water and a little salt to the boil in a saucepan. Add rice and almonds and let it swell covered at low heat for about 20 minutes. Put the almond rice in a bowl and let it cool down.
2
Bring a large saucepan with plenty of salted water to the boil. Clean and wash the pointed cabbage and remove the outer leaves. Blanch the leaves in boiling salted water for 1-2 minutes. Put them in a bowl of cold water.
3
Blanch the remaining solid pointed cabbages in boiling water for 4-5 minutes. Lift them out, remove the leaves and also put them in cold water. Use pointed cabbage hearts (small inner leaves) for other purposes.
4
Drain the leaves first on a sieve, then on a clean tea towel. Cut the leaf veins flat. Peel onion and garlic. Chop the onion finely, chop the garlic. Knead minced onion, egg, half of the onion and garlic, cumin, ##cinnamon##, some salt and pepper.
5
Fold in almond rice. Lay 2 cabbage leaves next to each other, overlapping about halfway. Put 1-2 tbsp. minced filling on the bottom of the leaves and lay the sides over the filling. Then roll up the leaves firmly and pin them with a wooden skewer.
6
Heat the oil in a large frying pan, fry the rolls in it in two portions while turning. Season with a little salt and pepper. Place all the rolls in the pan, pour in the stock and braise covered for 10-15 minutes.
7
Heat olive oil in a pot, fry the remaining onions, garlic and dried oregano in it. Add tomatoes, chop them a little bit in the pot and season with salt and pepper. Stir in tomato paste.
8
Bring to the boil, cover and simmer at low heat for 5-10 minutes. Arrange pointed cabbage rolls on a deep plate. Add some tomato sauce and sprinkle with ##feta cheese##.
9
Add the rest of the sauce separately.