Pointed cabbage rolls with tomato cream sauce and rice

Name: Pointed cabbage rolls with tomato cream sauce and rice
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 2 Heads (about 1,2 kg) Pointed cabbage; 7-10 Tbsp Salt; 40 g Almonds with skin; 2 Onions; 2-3 Garlic cloves; 375 g mixed minced meat; 1 egg (size M); 2-3 TABLESPOONS Breadcrumbs; 7-10 Tbsp Pepper; 1 1/2 TSP. Cinnamon; 40 g Raisins; 4 TABLESPOONS Oil; 1 can(s) (850 ml) peeled tomatoes; 1 TABLESPOON Tomato paste; 50 g Whipped cream; 2 TEASPOONS Granulated vegetable broth (instant); 7-10 Tbsp Cayenne pepper; 150 g Basmati rice; 50 g vermicelli; 20 g Butter or margarine; 7-10 Tbsp Parsley; 20 small wooden skewers (toothpicks)

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

2 Heads (about 1,2 kg) Pointed cabbage
7-10 Tbsp Salt
40 g Almonds with skin
2 Onions
2-3 Garlic cloves
375 g mixed minced meat
1 egg (size M)
2-3 TABLESPOONS Breadcrumbs
7-10 Tbsp Pepper
1 1/2 TSP. Cinnamon
40 g Raisins
4 TABLESPOONS Oil
1 can(s) (850 ml) peeled tomatoes
1 TABLESPOON Tomato paste
50 g Whipped cream
2 TEASPOONS Granulated vegetable broth (instant)
7-10 Tbsp Cayenne pepper
150 g Basmati rice
50 g vermicelli
20 g Butter or margarine
7-10 Tbsp Parsley
20 small wooden skewers (toothpicks)

Directions

1
Clean the pointed cabbage, remove and wash about 20 individual large leaves. Use the rest of the cabbage for other purposes. Blanch pointed cabbage leaves in plenty of boiling salted water for 1-2 minutes and place in ice-cold water for a short time. Drain the leaves well on a clean kitchen towel and cut the leaf veins flat. Coarsely chop the almonds. Peel onions and garlic.
2
Chop the onions finely, press the garlic through a garlic press. Knead minced meat, egg, breadcrumbs, half of the diced onion and garlic. Season with salt, pepper and about 3/4 teaspoon cinnamon. Finally, briefly mix in the raisins and almonds. Put some minced filling (1 tablespoon approx. 25 g) on one end of a leaf, fold sides over the filling and roll up the leaf. Pin it with a small wooden skewer. Heat some oil in a frying pan or a large casserole and fry the rolls briefly in two portions while turning. Take them out. Chop the tomatoes in the tin with a long knife. Fry the remaining onion cubes and garlic in hot frying fat. Stir in tomato paste and deglaze with the canned tomatoes and cream. Season with stock, rest of cinnamon, some salt and cayenne pepper and simmer for about 2 minutes.
3
Take them out. Chop the tomatoes in the tin with a long knife. Fry the remaining onion cubes and garlic in hot frying fat. Stir in tomato paste and deglaze with the canned tomatoes and cream. Season with stock, rest of cinnamon, some salt and cayenne pepper and simmer for about 2 minutes. Place the rolls in the tomato sauce and braise covered for 10-15 minutes. Put the rice in 300 ml boiling salted water and let it swell for 15-20 minutes at low heat, covered. Put the noodles in plenty of boiling salted water and cook for 3 minutes. Pour onto a sieve, rinse under cold water and drain well. Heat the fat in a frying pan and fry the noodles, turning them until they are lightly browned and slightly crispy. Mix the noodles with the finished rice and serve with pointed cabbage rolls and tomato sauce. Garnish with parsley as desired
4
Put the rice in 300 ml boiling salted water and let it swell for 15-20 minutes at low heat, covered. Put the noodles in plenty of boiling salted water and cook for 3 minutes. Pour onto a sieve, rinse under cold water and drain well. Heat the fat in a frying pan and fry the noodles, turning them until they are lightly browned and slightly crispy. Mix the noodles with the finished rice and serve with pointed cabbage rolls and tomato sauce. Garnish with parsley as desired