Savoy cabbage rolls with minced meat and rice filling in vegetable and tomato sauce

Ingredients for 6 servings:

• 1 head of savoy cabbage
• salt water
• 500 g minced meat, mixed
• 1 cup of rice
• 2 large onions
• 1 stalk(s) leek
• 2 carrots
• some butter
• ½ tube(s) tomato paste or pureed tomatoes
• some broth
• salt and pepper
• e.g. sour cream or sour cream for garnishing

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Remove 14 large leaves from the savoy cabbage and blanch them in boiling salted water for 2 minutes. Mix the minced meat with salt, pepper, rice, and the finely chopped onion. Cut out a little of the center of the savoy cabbage leaves. Wrap 1-2 tablespoons of the minced meat mixture in each savoy cabbage leaf. Place the roulades seam-down in a large pot. Dice the leek and sauté in a little butter with diced or grated carrots. Add the tomato paste and mix well. Deglaze with stock (vegetable or meat stock), seasoning with salt and pepper if desired. Add everything to the roulades (the roulades must be almost completely covered with stock!). Simmer over low heat for about 45 minutes. Serve with a dollop of sour cream. A side dish is not necessary because the filling already contains the rice.