Place the cabbage head in a deep pot, cover with water, and boil for about 45 minutes. This will soften the leaves and prevent them from breaking. Score the leaves at the base and carefully separate them from the core.
In the minced meat filling, add cooked rice, breadcrumbs soaked in milk, finely chopped onion, and spices. Wrap the filling in cabbage leaves. Arrange the cabbage rolls in a deep pot.
Sauté chopped onion and grated carrot. Add tomato paste and sauté for a few minutes over medium heat. To the tomato paste, add sugar. Then add water and spices, and simmer for about 5-7 minutes over low heat. Pour the sauce over the cabbage rolls. Pour in the cream (I use low-fat cream) and simmer over low heat for about 1.5 hours. Enjoy your meal!
You will need:
Cabbage Head
Minced meat (I use a mixture of minced pork and beef) - 28.22 oz (800g)
Rice - 1.76 oz (50g)
Breadcrumbs - 1.23 oz (35g)
Milk - 3.38 fl oz (100ml)
Onion - one medium-sized onion (about 7.05 oz or 200g)
Salt - 1/2 teaspoon
5 Pepper mix - 1/2 teaspoon
Coriander - 1 teaspoon
Garlic flakes - 1 teaspoon
Mediterranean Seasoning - 1 teaspoon
Oil - 1.35 fl oz (40ml)
Onion - 7.05 oz (200g)
Carrot - 12.35 oz (350g)
Tomato Paste - 9.35 oz (265g)
Water - 3.38 fl oz (100ml)
Parsley - a few sprigs
Salt - 1/2 teaspoon
Pepper - 1/2 teaspoon
Sugar - 1 tablespoon
Garlic flakes- 1 teaspoon
Mediterranean Seasoning - 1/2 teaspoon
Cream - 13.53 fl oz (400ml)