Cabbage Rolls

Ingredients

• 1 small Savoy cabbage (ca. 800 g)
• 100 g rice
• 400 ml meat broth
• Salt
• 1 onion
• 1 Garlic clove
• 1 Handful Parsley (5 g)
• 1 tsp butter
• 250 g ground beef
• 2 Eggs
• Salt
• Pepper (freshly ground)
• 1 Tbsp clarified butter
• 300 g tomatoes
• 1 onion
• 1 tbsp olive oil (10 ml)
• 2 tbsp tomato paste (20 g)
• 250 ml vegetable broth
• 20 ml heavy cream (min. 30% fat)
• Salt
• Pepper (freshly ground)
• 1 handful dill (5 g)

Instructions

1. 1.

   Clean the cabbage, remove outer leaves, separate 15 large leaves and blanch in a pot of plenty boiling salted water for 1 minute. Remove, shock with cold water, drain. Finely chop 100 g of remaining cabbage; use the rest elsewhere.

2. 2.

   Cook rice with 200 ml broth and a pinch of salt according to package instructions. Peel and finely dice onion and garlic. Wash parsley, dry by shaking, and finely chop. Sauté onion and garlic in a pan with a little butter over medium heat until translucent.

3. 3.

   Combine rice, onion, garlic, chopped cabbage, parsley, ground beef, and eggs in a large bowl; mix thoroughly. Season with salt and pepper. For each roll lay 3–4 overlapping cabbage leaves, spread filling on top, fold edges in, and tightly roll up. Secure with toothpicks.

4. 4.

   Melt clarified butter in a roasting pan over medium heat, brown rolls all around for 2–3 minutes. Deglaze with remaining broth, cover, and cook rolls for about 30 minutes.

5. 5.

   For the sauce, blanch tomatoes in boiling water, peel, core, and chop flesh. Dice onion finely and sauté in olive oil over medium heat until translucent. Briefly toast tomato paste, add tomatoes, deglaze with vegetable broth. Simmer sauce for ~15 minutes, then puree, stir in cream, and season with salt and pepper.

6. 6.

   Wash dill, dry by shaking, and finely chop. Plate cabbage rolls with tomato sauce in deep bowls, garnish with fresh dill, and serve.