Summary

Ingredients

• 1 white cabbage
• 500 g minced meat
• 1 cup sour cream
• 4 onion (s)
• breadcrumbs
• 1 egg (s)
• salt and pepper
• 4 tomato (s)
• some tomato paste
• some broth
• possibly spice (s), your choice

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Instructions

1. Separate the cabbage leaves one by one. Cut out the stalks and cook in salted water until they are firm to the bite.
2. Mix the minced meat with the sour cream, 1 onion, breadcrumbs, egg and spices. Always about 2 tablespoon. Divide the minced mixture into one or two cabbage leaves, wrap and layer gradually in a baking dish.
3. Cut the remaining 3 onions and the 4 tomatoes into strips and pieces, deglaze with a little broth and add a little tomato paste.
4. Spread the stock over the roulades and let cook covered for about half to three quarters of an hour in the oven at 180 ° C. Depending on the size of the roulades, the cooking time can of course vary.
5. Boiled potatoes go best with this.