Baked cabbage rolls they are perfectly soft and melt in your mouth. The aromatic stuffing is a combination of beef and pork, rice, and herbs such as thyme and tarragon. Stuffed cabbage goes great with expressive tomato sauce with carrots, onions and spices. Before the dish is served, don’t forget to sprinkle it with grated Parmesan cheese – it will taste even better with this addition.
To prepare this recipe, you will need:
- 1 head of cabbage,
- 50 ml of wine vinegar,
- ½ teaspoon of salt.
Ingredients for the sauce:
- 500 ml beef or poultry broth,
- 400 g canned chopped tomatoes,
- 1 onion,
- 1 carrot,
- 1 clove of garlic,
- 3 tablespoons of olive oil,
- 3 tablespoons of tomato paste,
- 1 teaspoon of thyme,
- 1 teaspoon of tarragon,
- ½ teaspoon of salt,
- ½ teaspoon of black pepper.
Ingredients for the stuffing:
- 500 g of minced beef,
- 500 g minced pork,
- 200 g of rice,
- 1 onion,
- 1 clove of garlic,
- 2 tablespoons of parsley,
- 1 tablespoon of butter,
- 1 tablespoon of fresh thyme
- 1 tablespoon of fresh tarragon,
- 1 teaspoon of salt,
- 1 teaspoon of black pepper,
- ½ teaspoon of hot pepper.
Additionally:
- 100 g of parmesan for sprinkling,
- parsley for sprinkling.
Place the cabbage in a pot and cover with water. Add vinegar and salt, then cook for about 15 minutes to cook the leaves evenly. Gently remove the head from the pot and peel the leaves. Set them aside to cool, then cut out the cores with a sharp knife.
Prepare the sauce. Finely chop the onion along with thyme and tarragon. Fry them in olive oil for 3 minutes. Add the pressed garlic and tomato paste and fry for another few minutes.
Pour the canned tomatoes and broth into the sauce, then season with salt and pepper to taste. Peel the carrot and add it to the sauce. Bring everything to a boil over medium heat, then reduce the heat, cover the pot and cook for about 30 minutes, stirring occasionally.
Prepare the filling. Cook the rice until soft, according to the instructions on the package.
Melt the olive oil and butter in a small pan. Add finely chopped onion and fry it for 3 minutes, then add the pressed garlic and continue frying for a minute. Set aside to cool.
In a bowl, mix both types of meat, onion, cooked rice, finely chopped herbs and spices.
Form cabbage rolls. Take one cabbage leaf and put 1-2 tablespoons of stuffing close to the cut core. Fold the sides inwards and then press the whole thing tightly into a roll. Set the finished cabbage rolls aside.
Remove the carrot from the sauce. Spread a little sauce on the bottom of an ovenproof dish, then arrange all the cabbage rolls in it and cover them with the remaining sauce. Cover the dish with a lid or aluminum foil and put in the oven preheated to 180 degrees Celsius for 1.5 hours.
Remove the baked cabbage rolls from the oven and sprinkle with grated Parmesan and chopped parsley. Serve hot.
Sources: Terazgotuje.pl
