Stuffed cabbage rolls in tomato sauce
4 portions - 1 a serving contains approx. 230 kcal
100 g (1 bag) buckwheat
250 g of minced meat (poultry or veal)
1 a head of white or savoy cabbage
2 onions
1 a little tomato paste
1 a cube of vegetable broth
1 cream pack 18%
1 egg
parsley salt,
pepper to taste
Boil the groats according to the recipe on the package. Clean the cabbage, remove damaged leaves, cut deep, pour plenty of boiling water, boil it, until the leaves are soft. Then remove the cabbage, separate the leaves, cut down thick nerves, without damaging the leaves. Peel the onions and dice them, fry, add to the minced meat along with the cooled groats, add the egg, chopped parsley and season to taste. Place the filling on each leaf, fold the sides of the leaf towards the center and roll it up. Place all the cabbage rolls in a roasting pan. Pour the broth cubes and simmer until soft, covered. At the end of stewing, pour in the cream mixed with tomato paste and season to taste.
