Hearty savoy cabbage roulades

Ingredients for 4 servings:

• 200 g rice (long grain rice)
• 1 head of savoy cabbage
• 2 onions
• 1 tbsp oil
• 3 tbsp tomato paste
• 1 tbsp flour
• 1 large can of tomatoes
• Salt and pepper, from the mill
• 1 tbsp sugar
• 100 g peas, frozen
• 100 g breakfast bacon

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Cook rice according to the package instructions. Remove 12-16 leaves from the savoy cabbage, reserving the rest for another purpose. Flatten the thick ribs and blanch the leaves in boiling salted water for 6-8 minutes, then drain. Dice 1 onion and sauté in oil. Add 1 tablespoon of tomato paste, dust with flour, and sauté. Add the canned tomatoes, chop, bring to a boil, and season to taste. Preheat oven to 200°C (top/bottom heat). Mix the rice, peas, and 2 tablespoons of tomato paste. Spread on the savoy cabbage leaves, roll up, and tie. Transfer to a baking dish with the sauce. Cook in the oven for 20 minutes. Remove the twine from the roulades. Cut the bacon into strips and fry until crispy. Dice the remaining onion, add it, and sauté. Then pour over the savoy cabbage roulades.