Savoy cabbage stuffed cabbage

Stuffed cabbage is a dish of Eastern European cuisine. Represents minced meat or vegetables with boiled rice or buckwheat, wrapped in cabbage or grape leaves. It is very tasty healthy and beautiful dish that you will definitely have to вкусу. Time: 1 hour. 20 minutes. Difficulty: easy Servings: 6 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Sauce

• 3 tbsp. l olive oil
• 1.5 tbsp. chopped onion (2 onions)
• 2 cans (800 gr.), Grated tomatoes in own juice
• 1/4 Art. red wine vinegar
• 1/2 tbsp. Sahara
• 1/2 tbsp. raisins
• 1.5 tsp salt
• 3/4 tsp ground black pepper
• 1 large savoy or white cabbage

Filling

• 1100 gr. ground beef
• 3 large beaten eggs
• 1/2 tbsp. chopped onion
• 1/2 tbsp. breadcrumbs
• 1.5 tbsp. half-cooked white rice
• 1 tsp finely chopped thyme leaves
• 1.5 tsp salt
• 1/2 tsp ground black pepper

Recipes with similar ingredients: onions, tomatoes, wine vinegar, sugar, raisins, Savoy cabbage, white cabbage, minced meat beef, eggs, breadcrumbs, rice, thyme

Recipe preparation:

1. Make the sauce: heat olive oil in large saucepan, add onion and simmer over medium heat for 8 min, until its translucency. Add tomatoes, vinegar, brown sugar, raisins, salt and pepper. Bring to a boil, then reduce fire and simmer for 30 minutes, stirring occasionally.
2. Meanwhile, put a large pot of water on the fire and bring to a boil.
3. Remove the cabbage core with a cutter. Immerse vegetable in boiling water for a few minutes, cut off each leaf as only he will become flexible. Set the leaves aside. According to of the size of each leaf, you will need at least 14 leaves.
4. Prepare the filling: mix the minced meat in a large bowl, eggs, onions, breadcrumbs, rice, thyme, salt and pepper. Add 1 tbsp. sauce and gently mix with a fork.
5. Preheat the oven to 180 ° C.
6. Cook cabbage rolls: pour 1 tbsp. small sauce cauldron. Use a small knife to remove the stiff triangular rib from the base of each leaf of cabbage. Place 1 / 3-1 / 2 tbsp. toppings in oval near the edge of each sheet, on the side of the rib, and collapse to the outer edge, turning the sides, in the process folding. Put half the cabbage rolls, seam down, on the sauce. Add more sauce and put a new layer of stuffed cabbage, continue for now all cabbage rolls will not be laid out in a cauldron. Pour the remaining on them sauce. Cover tightly and bake for 1 hour until readiness of meat and rice. Serve savoy cabbage hot.