Savoy cabbage rolls with tomato sauce

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Clean and wash the cabbage and cut the stalk out in a wedge shape. Cook the cabbage in plenty of boiling salted water for about 5 minutes, gradually removing about 16 large outer leaves. Cut thick veins of leaves flat.

2. 2

   Cut approx. 300 g of the remaining cabbage into fine strips. Peel and chop 1 onion and garlic. Knead the mince, cabbage strips, diced onion and garlic. Season with pepper and caraway seeds.

3. 3

   Place 2 cabbage leaves on top of each other. Form approx. 8 oval pieces from the mead mixture and place them on the cabbage leaves. Beat the cabbage edges inwards and roll up. Fix with wooden skewers. Grease a large ovenproof dish or deep fat pan with 1-2 tablespoons of oil.

4. 4

   Heat up in a preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3). Place the savoy cabbage rolls in the hot mould and braise at the same temperature for approx. 20 minutes. Peel and chop 1 onion.

5. 5

   Heat 1 tablespoon of oil. Sauté the onion in it. Add approx. 1/8 litre water, tomatoes, juice and cream. Bring to the boil, stir in the stock and simmer for about 10 minutes, finely chopping the tomatoes. Season to taste with salt, pepper and sugar.

6. 6

   Turn the savoy-cabbage rolls, pour on the tomato sauce and braise at the same temperature for another 30 minutes. Cook rice in boiling salted water according to package instructions. Pour rice into a sieve and drain.

7. 7

   Melt butter, add rice and toss briefly. Season tomato sauce again. Arrange cabbage rolls, sauce and rice on plates. Dust rice with paprika.

Nutrition Facts

KCAL
760 kcal

CARBS
47 g

FATS
48 g

PROTEINS
34 g