Baked stuffed cabbage rolls

1. 

onion 7 oz (200 g) • sunflower oil 3.25 tbsp (50 ml)

Peel onion, chop it finely and fry in oil.

2. 

rice 7 oz (200 g) • salt 0.5 tsp

Rinse the rice and add it to onion. Season with salt and cook.

3. 

water

Pour it over with boiling water about 1,5 cm above the rice. Braise covered. Let it cool.

4. 

minced pork meat 1.5 lb (700 g) • salt 0.5 tsp • ground black pepper 0.75 tsp

Add to the cool rice minced pork meat, salt and ground black pepper. Stir well.

5. 

white cabbage

Wash the cabbage, score around the cabbage core and gradually remove 10 leaves. Cover the leaves with boiling water. Take them out, let them cool and slice off any thick parts of the vein on each leaf. Chop the rest of the cabbage.

6. 

Equally divide meat and rice filling into the leaves and roll them up.

7. 

Pour half of the cabbage into a large baking tin. Place the rolls.

8. 

tomato paste 2.1 cup (500 ml) • water 2.1 cup (500 ml) • sugar granulated 1 oz (25 g) • salt 1 tsp • ground caraway 0.5 tsp

Pour second half of the cabbage on top and pour it over with tomato paste mixed with water, sugar, salt and ground caraway. Cover the baking tin and bake in preheated oven at 180-390°F (200°C) for about one hour.

9. 

semi-hard cheese with 45% fat 3.5 oz (100 g) • sour cream (fat 14-18%) 8.75 oz (250 g) • salt 0.5 tsp • chicken egg 1 pc

Grate the cheese, mix it with sour cream, salt and egg.

10. 

Uncover the baking tin and spread the cheese mixture on top of the rolls. Bake. Score the baked layer around the leaves and we can serve. Great side dish to this meal is bread or potatoes. Cabbage is delicious even on second or third day, so we can cook large amount :). Store in the cold place.