Ingredients
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1 head of cabbage
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500g pork fillet (or beef/lamb fillet)
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1 cup rice
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1 large onion
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2 eggs
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1 cup tomato sauce
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Salt and black pepper to taste
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1 tbsp olive oil (for sautéing the onion)
Directions
Steps
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1
Done
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Remove the tough core from the head of cabbage and blanch it in boiling salted water for about 5 minutes until it becomes tender. Remove it and let it cool. |
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2
Done
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Cook the rice according to the package instructions. Drain and set aside. |
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3
Done
|
Finely chop the onion and sauté it in olive oil until softened. |
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4
Done
|
Mix the fillet with the sautéed onion, cooked rice, eggs, and salt. |
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5
Done
|
Separate the leaves from the cooled cabbage and cut them into larger pieces, then place one piece on a long sheet of foil or plastic. |
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6
Done
|
Place the meat mixture on each cabbage piece and shape them into rolls. |
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7
Done
|
Arrange the cabbage rolls in a deep baking dish or pot, pouring the tomato sauce over them. |
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8
Done
|
Bake in a preheated oven at 180 degrees Celsius for about 1 hour or until the cabbage rolls become tender and golden brown. |
