Cabbage rolls in tomato sauce topcook.tomathouse.com
Ingredients:
Cabbage rolls
- 8 large Savoy cabbage leaves
- 0.8 kg ground beef
- 1 cup of boiled steamed rice
- 1/4 cup sour cream
- 2 teaspoons coarse salt
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 3 cloves garlic, crushed
- 1 tsp sweet paprika
- 1/4 tsp ground allspice
Tomato sauce
- 2 cups whole peeled canned tomatoes (with juice), coarsely chopped
- 1 cup chicken broth, homemade or canned lightly salted
- 1 teaspoon coarse salt
- 1 bay leaf
Preparation:
Cabbage rolls:
Bring a large saucepan of salted water to a boil. Add the cabbage leaves and cook until tender, about 4 minutes. Drain the leaves in a colander in the sink and rinse under cold running water.
- In a large bowl, place the ground beef, rice, sour cream and 2 teaspoons salt.
- Heat the butter in a medium skillet over medium heat. Add the onion and garlic and cook, stirring, until softened, about 7 minutes. Add the paprika and allspice and cook, stirring, until fragrant, about 2 minutes more. Add the onion mixture to the ground beef and stir to distribute evenly. Season with salt and pepper to taste.
- Lay the cabbage leaves on a work surface and pat them dry with paper towels. Trim the thick veins from the bottom of each leaf to create a flat surface. Spoon about 1/2 cup of the filling into the center of the bottom of each leaf. Fold the bottom of the leaf over the filling, fold the sides toward the center, and roll up. Repeat with the remaining cabbage leaves. Place the cabbage rolls, seam-side down, in a 9 x 13 x 2-inch oval baking dish.
- Preheat oven to 190°C.
Tomato sauce:
In a medium saucepan, combine the tomatoes, broth, salt, and bay leaf. Bring to a boil and season with pepper to taste. Pour the sauce over the cabbage rolls and cover the dish tightly with foil. Bake for 1 hour.
- Remove the foil from the pan and continue baking, basting the cabbage rolls with the sauce occasionally, until lightly browned and cooked through, about 30 more minutes. Serve.
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