Summary

Ingredients

For the filling:

• 300 g rice, Turkish
• 5 tomato (s)
• 1 large onion (s)
• 0.5 ½ bunch parsley
• 250 g round beef
• salt
• 1 teaspoon pepper
• 1 teaspoon pul beaver
• 1 teaspoon peppermint, sep.
• 1 teaspoon vegetable stock, grained
• 1 tablespoon tomato paste
• 1 tablespoon paprika pulp
• 0.5 ½ lemon (s), juice from it
• 25 ml olive oil for the filling

Also:

• 1 head white cabbage
• 25 ml olive oil for boiling
• 0.5 tablespoon ½ salt

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Instructions

1. Wash the rice thoroughly until the water runs clear. Grate the tomatoes, peel and chop the onion, chop the parsley. Then mix all the ingredients for the filling together.
2. Remove the stalk from the cabbage and cook the cabbage leaves in boiling salted water for about 10 minutes.
3. Then take the individual leaves and fill each with some of the filling, shape into roulades and put them in a saucepan. Put about ½ tablespoon salt and 25 ml olive oil on top. Then cover everything with the pieces of leaf that you cut out (see video). To prevent the roulades from falling apart while cooking, you can put a small plate on top.
4. Now you can add boiling water until everything is covered and the roulades about 20 - 30 minutes
5. Cook. If you cook on an electric stove, you have to take the pot off the hot plate immediately after you have switched off the stove so that it does not continue to boil and the rice becomes mushy, it should stay firm to the bite.
6. Tip: The cabbage cooks faster if you cut out the stalk.
7. Have fun cooking at home.