Stuffed cabbage rolls with tomato sauce
Traditional cabbage rolls, tasty just like from your mom. Their biggest asset is the large amount of velvety tomato sauce... There will be enough for everyone.
Preparation: 2h 5 min
Medium
Preparation: 2h 5 min
Medium
Ingredients:
- 2750 g water
- 3 g ground black pepper
- 110 g broth paste - CVR
- 6 g marjoram
- 200 g cream 30 %
- 1 g oregano
- 4 g smoked paprika
- 14 g sweet paprika
- 1200 g milled pork meat
- 450 g Onion, raw
- 15 g sugar
- 20 g garlic
- 6 g salt
- 300 g Rice white polished
- 90 g butter
- 1800 g Cabbage, white
- 40 g Oil, rapeseed
- 10 g potato starch
- 50 g tomato paste 30%, canned
- 700 g tomato passata
Method of cooking:
- Cut the core out of 1 cabbage with a small knife. Fold the cabbage into 5 liter pot filled with 1/2 water. Bring to a boil, cover with a lid, steam the cabbage and remove the blanched leaves one by one and transfer them to another container.
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