Cabbage Rolls

Ingredients

1 cup rice

2 cups ground meat

1 head cabbage

2 cups onion

6 tbsp olive oil

ground black pepper to taste

ground red pepper to taste

salt to taste

For the sauce:

2 cups tomato juice

1/2 cup 10% cream

200 ml water

Salt to taste

Rinse the rice and drain. Pour 3-4 tbsp oil into a saucepan and fry the rice. Add 1.5 cups boiling water, bring to a boil, and season with salt. Reduce heat to low, cover, and cook the rice until almost done, slightly undercooked. Let the rice cool. Combine the cooked rice, ground meat, and onion in a bowl. Add salt, pepper, and 3 tbsp olive oil. Stir.

 Cut off the cabbage stalk, place it in a saucepan of hot water, boil the leaves, and trim off the thick part. Place the filling on each leaf and roll them up.

Place the cabbage rolls in a non-stick baking dish, in a single layer. Pour the sauce over them. Cover with foil and bake in a preheated oven at 200°C (400°F) for 30 minutes. Remove the foil and bake for another 20 minutes. Sprinkle the finished dish with herbs.

Enjoy!