Stuffed cabbage in tomato sauce

Name: Stuffed cabbage in tomato sauce
Total time: 7200 s
Yield: 4-6 servings
Cuisine: British
Ingredients: 500 g mince pork; 2 tsp paprika; 3 garlic gloves crushed; 3 tbsp white rice; 1 tsp salt; to taste pepper; 1/2 tsp oregano; 1/2 tsp chilly powder (optional); 1/2 tsp Italian seasoning; 2 bay leaves; 1 jar dolmio sauce (500g); 1 small onion chopped; 2 tbsp oil

Eva Jones @ej1153

"I did it my way" a traditional Hungarian stuffed cabbage usually cooked with sauerkraut (sour cabbage), however, I prefer to make it with whole white cabbage leaves. Herbs and spices added to mince meat cooked in tomato sauce that makes this dish simply delicious. #MyCookbook

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Ingredients

Cooked on slow heat for 1 1/2 hours

4-6 servings

500 gmince pork
2 tsppaprika
3garlic gloves crushed
3 tbspwhite rice
1 tspsalt
to tastepepper
1/2 tsporegano
1/2 tspchilly powder (optional)
1/2 tspItalian seasoning
2bay leaves
1 jardolmio sauce (500g)
1small onion chopped
2 tbspoil

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Steps

Cooked on slow heat for 1 1/2 hours

1

Boil a large stockpot of water, add pinch of salt. Trim your cabbage of any damaged leaves and cut off stem. Insert a folk into the stem and using a sharp knife cut a circular incision around the stem and lift out the core. Dunk the cabbage into the boiling water and cook for a few minutes until outer leaves fall off.
2

Mix all ingredients except, onion, bay leaves and dolmio sauce. Carefully remove cabbage leaves one by one and place a large spoonful of meat in the middle of each. Roll up your cabbage tucking both sides in to seal.
3

In a small saucepan saute onion until appears to be soft and transparent, then add dolmio sauce and 450 ml of water, simmer for 10 minutes. Place a layer of cabbage leaves on the bottom of a large saucepan and place your stuffed cabbages on top. Cover with more cabbage leaves, lay the bay leaves on top and pour over tomato sauce, season with salt if needed. Simmer on low heat for about an hour and a half. Offer soured cream and freshly baked bread rolls to compliment this dish. Enjoy.

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Cooksnaps

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Eva Jones @ej1153

on June 29, 2020 09:51

I was born in Hungary and have been brought up on delicious tasty food. Most people familiar with Hungarian Gulyas, however there are many other dishes that deserve to be recognized. I will introduce to you delicious flavourful Recipes that is Hungarian inspired, but with added touch of my own imagination. Cooking and baking is my passion, in addition, I also introduce recipes from around the world. In my opinion understanding global cooking traditions/cultures allows us to appreciate the myriad of influences that shape culinary practices today.