Savoy cabbage rolls

Ingredients for 4 servings:

• 1 small savoy cabbage
• Salt and pepper, white
• 2 m.-sized onion(s)
• 1 garlic clove(s), more if desired
• 500 g minced meat
• Caraway powder
• 1 tbsp oil
• 1 can of tomatoes
• 100 g whipped cream
• 1 tsp vegetable broth, instant
• Sugar
• 200 g rice
• 2 tbsp butter
• Paprika powder, sweet

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

casserole

Trim and wash the savoy cabbage, and place it in boiling salted water. Gradually remove about 16 outer leaves. Rinse the leaves and let them drain, then flatten the leaf ribs. Cut about 300g of the remaining cabbage into strips. Peel and dice 1 onion and the garlic. Knead with the minced meat and the cabbage strips. Season with pepper and caraway seeds and shape into 8 oval pieces. Layer 2 cabbage leaves on top of each other and cover with the meat mixture. Fold the edges in, roll up, and secure. Grease a large baking dish with oil, place the rolls in it, and bake at 175°C for about 50 minutes. Peel and dice 1 onion. Heat 1 tablespoon of oil and fry the onion. Add about 1/4 liter of water, the tomatoes (including their juice), and the cream. Bring to a boil, stir in the instant broth, and let the sauce simmer for about 10 minutes. Roughly chop the tomatoes. Season with salt, pepper, and sugar. After 20 minutes of baking, turn the rolls over and pour over the tomato sauce. Add the rice to boiling salted water and let it swell for about 20 minutes. Drain, then toss the rice with the butter. The rolls are now ready. Season the tomato sauce to taste, arrange everything on the plate, and serve sprinkled with paprika.