Summary

Ingredients

• 1 head savoy cabbage
• Salt water
• 500 g minced meat, mixed
• 1 cup rice
• 2 large onions
• 1 leek
• 2 carrot (s)
• some butter
• 0.5 tube ½ tomato paste or tomato puree
• some broth
• salt and pepper
• sour cream or sour cream for garnish

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Instructions

1. Remove 14 large leaves from the savoy cabbage and blanch the leaves in boiling salted water for 2 minutes. Mix the minced meat with salt, pepper, rice and the chopped onion well.
2. Cut out the middle stalk of the savoy cabbage leaves. Wrap 1 - 2 tablespoons each of the minced meat mixture in a savoy cabbage leaf. Place the roulades in a large saucepan with the seam facing down.
3. Dice the leek and sauté in a little butter with the diced or grated carrots. Add the tomato paste and mix well. Deglaze with broth (vegetable or meat broth), season with salt and pepper if necessary. Add the whole thing to the roulades (the roulades must be almost completely covered with stock!)
4. Simmer for about 45 minutes over low heat. Serve with a dollop of sour cream. A side dish is not necessary because the filling already contains the rice.