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🍽️ Classic Cabbage Rolls with Tomato Sauce

447 kcal · 30 min · 4 servings

Ingredients

• 1 small Savoy cabbage (approx. 800 g)
• 100 g rice
• 400 ml meat broth
• salt
• 1 onion
• 1 clove garlic
• 1 handful parsley (5 g each)
• 1 tsp butter
• 250 g ground beef
• 2 eggs
• salt
• pepper (from the mill)
• 1 tbsp ghee
• 300 g tomatoes
• 1 onion
• 1 tbsp olive oil (10 ml each)
• 2 tbsp tomato paste (20 g each)
• 250 ml vegetable broth
• 20 ml whipping cream (min. 30% fat content)
• salt
• pepper (from the mill)
• 1 handful dill (5 g each)

Instructions

1. 1. Remove the outer leaves from the savoy cabbage.
2. 2. Separate 15 large leaves from the head.
3. 3. Bring a pot of water with plenty of salt to a boil.
4. 4. Blanch the 15 leaves in the boiling water for 1 minute.
5. 5. Remove the leaves from the pot.
6. 6. Shock the leaves under cold water.
7. 7. Let the leaves drain.
8. 8. Finely chop 100 grams of the remaining savoy cabbage.
9. 9. Use the remaining savoy cabbage for another purpose.
10. 10. Cook the rice with 200 milliliters of broth and some salt until soft.
11. 11. Peel the onion and the garlic.
12. 12. Dice the onion and garlic finely.
13. 13. Wash the parsley.
14. 14. Shake the parsley dry.
15. 15. Finely chop the parsley.
16. 16. Heat some butter in a pan over medium heat.
17. 17. Sauté the onion and garlic until translucent.
18. 18. Place the cooked rice in a large bowl.
19. 19. Add the sautéed onion and garlic to the bowl.
20. 20. Add the finely chopped savoy cabbage to the bowl.
21. 21. Add the chopped parsley to the bowl.
22. 22. Add the minced meat to the bowl.
23. 23. Add the eggs to the bowl.
24. 24. Mix all ingredients in the bowl thoroughly.
25. 25. Season the filling with salt and pepper.
26. 26. Lay out 3 to 4 savoy cabbage leaves overlapping.
27. 27. Distribute the filling on the leaves.
28. 28. Fold in the edges of the leaves.
29. 29. Roll the rolls up tightly.
30. 30. Secure the rolls with toothpicks.
31. 31. Heat ghee in a casserole dish over medium heat.
32. 32. Fry the rolls on all sides for 2 to 3 minutes.
33. 33. Deglaze the rolls with the remaining broth.
34. 34. Place the lid on the casserole dish.
35. 35. Cook the rolls for about 30 minutes.
36. 36. Pour boiling water over the tomatoes.
37. 37. Peel the tomatoes.
38. 38. Core the tomatoes.
39. 39. Cut the tomato flesh into small pieces.
40. 40. Peel the onion for the sauce.
41. 41. Dice the onion finely.
42. 42. Heat olive oil in a pan over medium heat.
43. 43. Sauté the onion until translucent.
44. 44. Roast the tomato paste briefly.
45. 45. Add the tomatoes to the pan.
46. 46. Deglaze the sauce with vegetable broth.
47. 47. Simmer the sauce for about 15 minutes.
48. 48. Puree the sauce.
49. 49. Stir the cream into the sauce.
50. 50. Season the sauce with salt and pepper.
51. 51. Wash the dill.
52. 52. Shake the dill dry.
53. 53. Finely chop the dill.
54. 54. Plate the cabbage rolls on deep plates.
55. 55. Add the tomato sauce.
56. 56. Garnish the dishes with fresh dill.
57. 57. Serve the cabbage rolls.

Nutrition per serving

• kcal: 447
• Protein: 27 g · Fett/Fat: 23 g · Carbs: 33 g