Summary

Ingredients

• 6 leaves savoy cabbage, large
• 600 g minced meat
• 1 onion (s)
• 1 egg (s)
• 1 roll, stale
• 8 tomato (s), dried, pickled
• pepper
• salt

For the vegetables:

• 2 onions)
• 10 cherry tomato (s)
• 6 tomato (s), dried, pickled
• 0.25 ¼ head savoy cabbage
• 100 ml vegetable stock
• 2 teaspoons tomato paste
• salt
• pepper

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Instructions

1. Remove 6 outer leaves from a head of savoy cabbage and blanch in boiling salted water. Drain well and pat dry. Soak the bun in water.
2. For the minced meat mixture, peel and finely dice the onions. Finely dice the dried tomatoes. Squeeze out the bun well. Process the minced meat with all the ingredients from onions to salt into a minced meat dough and season well to taste.
3. Spread the filling evenly over the leaves. Fold in the sides of the cabbage leaves and then roll them up, the rolls do not need to be pinned as they come on the bed of vegetables and do not need to be turned.
4. Preheat the oven to 180 ° C.
5. Peel the onions for the bed of vegetables. Dice onions, cherry tomatoes and sun-dried tomatoes. Cut the stalk from the savoy cabbage and roughly dice the savoy cabbage.
6. Stir the tomato paste into the hot vegetable stock, season with salt and pepper.
7. Place the vegetables in a shallow casserole dish, pour the seasoned vegetable stock over them, and place the cabbage rolls on the bed of vegetables with the seams facing down.
8. Cover the mold with aluminum foil and place in the preheated oven for about 50 minutes. Cook without the aluminum foil for the last 10 minutes of the cooking time.
9. This goes well with mashed potatoes.