Stuffed cabbage in tomato sauce
"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
Stuffed cabbage in tomato sauce
"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
Cooking Instructions
- 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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