Stuffed Savoy Cabbage with Ground Meat

Ingredients

• 800 g savoy cabbage
• Salt
• vegetable oil
• 1 onion
• 50 g diced bacon
• 500 g mixed ground meat
• 1 egg
• 3 tbsp breadcrumbs
• Pepper
• Nutmeg (freshly grated)
• 1 onion
• 1 Garlic clove
• 500 g chopped tomatoes (canned)
• Salt
• Pepper

Instructions

1. 1.

   Preheat the oven to 190°C with top and bottom heat.

2. 2.

   Remove outer leaves from the cabbage, blanch the head in a large pot of boiling salted water for 3-5 minutes, removing a total of 12 leaves. Blanch intermittently. Cut leaf tips flat. Peel and finely chop onions. Dice bacon small. Remove the core from the remaining cabbage and finely chop the leaves. Heat some oil in a pan and sauté the chopped cabbage, add onions. Drain the liquid. Remove from heat and let cool.

3. 3.

   Mix ground meat with egg, bacon, breadcrumbs, cabbage‑onion mixture, salt, pepper, and nutmeg.

4. 4.

   Lay four pieces of foil side by side on a work surface and oil them. Place three overlapping cabbage leaves on each, divide the filling into four portions and place on top. Roll the filling into a long shape, wrap the cabbage around the meat, tightly roll in foil, twist ends together, and place the four rolls on a baking tray. Bake in the preheated oven for about 40 minutes.

5. 5.

   Meanwhile, finely chop onion and garlic for the sauce, sauté in 1 tbsp oil, add tomatoes, bring to boil, season with salt and pepper.

6. 6.

   Remove stuffed cabbage from the oven, take rolls out of foil, slice into rounds, serve on plates with sauce.