Cabbage Rolls

Ingredients

Ground beef 700 g

Ground pork 250 g

Rice 1 cup

Egg 1

Cabbage 1 head

Parsley 1 tbsp

Onion 1

Paprika 1 tsp

Salt to taste

Pepper to taste

Tomato paste 100 g

Sauerkraut 500 g

For the sauce:

Tomato paste 425 g

Tomato in juice 800 g

Chicken broth 1/2 cup

Garlic 1 clove

Brown sugar 1 tbsp

Salt to taste

Pepper to taste

Remove the outer leaves from the cabbage and wash.

Prepare a large pot of water. Dip the cabbage head in boiling water for 3-4 minutes to soften the leaves. Remove and cool.



Mix all the filling ingredients.





Once the cabbage head has cooled, separate the leaves.

Place the stuffing on each leaf and fold it into a packet.





If all the stuffing is used up and there's still cabbage left, shred it and place it in the bottom of a clean saucepan. Place the sauerkraut on top. Mix the sauce ingredients.



Lay one layer of cabbage rolls and pour half the prepared sauce over them. Add the cabbage again, then the remaining cabbage rolls, and the tomato sauce. Cover the saucepan with a lid and bring the sauce to a boil, then reduce the heat and simmer for 2-2.5 hours.

 

Bon appétit!