Cabbage Rolls with Tomato Sauce

For the cabbage rolls with tomato sauce, first carefully remove the larger cabbage leaves from the cabbage head (they should not tear). Bring the soup to a boil and blanch the cabbage leaves briefly in it (save the soup afterwards). Quench with cold water. Cut out the stalk.

Peel onion and chop finely. Heat oil in a pan and sauté onion until translucent. Add minced meat. After a short time, add the vegetables and eggs.

Preheat the oven to 180 °C. Grease an ovenproof dish or pan.

Fill the cabbage leaves with the minced meat, sprinkle with cheese and roll up the leaves. Secure with kitchen twine or toothpicks. Place in the mold.

Mix the canned tomatoes with a cup of soup, season with salt and pepper and place around the roulades in the mold. Put the cabbage roulades with tomato sauce in the oven for about 20 minutes.

Preparation Tip:

The cabbage rolls with tomato sauce can also be filled vegetarian with rice instead of minced meat.

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