Cabbage Rolls with Pork, Rice, and Tomato Sauce

Instructions

1. 1

   Parcook the rice

   Put the rice in a small saucepan, add 180 ml of water, and bring to a boil. Cover and simmer over low heat for 10 minutes, then remove from the heat and leave covered for another 5 minutes. The rice will be partially tender; let it cool for a little while before using it in the filling.

   
2. 2

   Soften the cabbage leaves

   Bring 2 l of water to a boil in a large pot. Blanch the leaves two at a time for about 2 minutes, until softened and flexible without breaking. Remove them with a slotted spoon and let them drain. Carefully trim the thick part of the central rib on each leaf so it lies flat.

   
3. 3

   Prepare the meat filling

   Finely chop the onion and crush the garlic. Heat the oil in a frying pan and cook the onion for 5 minutes, until softened and lightly golden around the edges. Add the garlic, stir for 30 seconds, then remove the pan from the heat. In a bowl, combine the ground pork, cooked rice, onion mixture, 5 g of salt, black pepper, and marjoram.

   
4. 4

   Roll the cabbage and prepare the sauce

   Place about one-eighth of the filling on each cabbage leaf. Fold the bottom edge over the meat, tuck the sides inward, and roll the leaf up tightly. Arrange the rolls seam-side down in a baking dish. In a bowl, mix the passata, stock, vinegar, smoked paprika, and the remaining 2 g of salt.

   
5. 5

   Bake the rolls in the sauce

   Pour the sauce evenly over the rolls. Cover the baking dish tightly with a lid or aluminum foil and bake in an oven preheated to 180 °C for 40 minutes. Then uncover and bake for another 10 minutes, until the sauce has thickened slightly and the tops of the rolls are lightly browned.

   
6. 6

   Finish and serve

   Finely chop the parsley and sprinkle it over the baked rolls. Let the dish stand for 5 minutes before serving so the filling can set. Serve two rolls per portion, spooning tomato sauce over them.