Ingredients:
1 white cabbage
1 cup rice
1 large onion
⅓ cup (80 g) butter
10 oz (300 g) ground meat (half beef, half pork)
1 egg
Salt, black pepper
Sauce:
2 tsp butter
2 tsp flour
1 can tomatoes
1 garlic clove
½ cup (125 ml) chicken stock
Dried thyme
1 pinch of sugar
Salt, black pepper
Preparation:
- Wash the cabbage. Cook it whole in boiling salted water for about 30 minutes.
- Remove from the water, drain and leave to cool.
- Cook the rice so that it is still grainy.
- Peel and chop the onions and cook lightly in the butter.
- Add the ground meat and brown.
- Add the rice and egg and season.
- Leave to cool. Preheat the oven 375 ˚F (190 ˚C).
- Lay the cabbage leaves out, divide the ground meat between the leaves, roll them up and place in an ovenproof dish.
- Add a little hot water, cover and cook for about 30 minutes in the oven.
- For the sauce make a roux of butter and flour and simmer with the sauce ingredients for 20 minutes.
- Arrange the stuffed cabbage leaves on the sauce.