Ingredients:
1 head of cabbage
For the sauce:
3 medium carrots (grated)
1 large onion
1 large can of tomatoes
5 cloves garlic (pressed)
½ cup of fresh dill and parsley
salt and pepper to taste
1 tbsp butter
2 tbsp cooking oil
Method:
Sauté the onions in butter and oil (you need 2 onions in total)
Add salt and pepper
Reserve half for the filling.>br /> In a large sauce pan, add cooking oil.
Add grated carrots and onion.
Add garlic and crushed tomatoes (reserve ½ cup of tomato puree for the filling).
Add fresh herbs, salt and pepper.
Set aside.
Filling:
1 lb ground beef
1 lb ground pork
1 onion
1½ cups of rice (al dente)
fresh herbs (parsley and dill)
½ cup tomato puree
¼ cup cold water
salt and pepper to taste
Combine all ingredients and set aside.
Prepare cabbage leaves. Cut the core of whole cabbage around with sharp knife. Place it in a large pot with boiling water, ‘core’ side down.
Remove some of the outer leaves as they start cooking and place them on the paper towel.
Repeat the process until you are left with pretty much just the core.
To make rolls:
Place a generous amount of the filling on each cooked cabbage leaf. Roll tight. In a large pot, add some of the sauce, then cabbage rolls, then sauce again, then cabbage rolls. Cover with more sauce and simmer on a low heat for 45 minutes. Serve with sour cream and fresh dill! Enjoy!
