Stuffed Cabbage Rolls with Beef and Rice, Gratin with Tomato Sauce
1 large green cabbage (or 12 large whole leaves)
400g ground beef
100g cooked white rice
1 small onion, chopped
1 garlic clove, chopped
1 tbsp chopped fresh parsley
1 egg
Salt and pepper
A drizzle of olive oil
For the tomato sauce:
1 can of tomato puree (400g)
1 tbsp tomato paste
1 small onion, chopped
1 garlic clove
1 tsp sugar
A drizzle of red wine vinegar or lemon juice
1 bay leaf
2 tbsp 1 tbsp olive oil
Salt, pepper
Preparation
1. Prepare the cabbage leaves
Carefully detach 12 large cabbage leaves.
Blanch them in a large pot of boiling salted water for 5 to 6 minutes.
Drain them on a clean cloth or paper towel.
Trim the center of the cabbage a little too thick if necessary (to make folding easier).
2. Prepare the stuffing
In a skillet, sauté the onion in a drizzle of oil.
Off the heat, add the ground beef, cooked rice, garlic, parsley, egg, salt, and pepper.
Mix everything well.
(The meat will cook in the leaves during oven baking.)
3. Shape the stuffed cabbage rolls
Take a cabbage leaf and place a large spoonful of stuffing in the center.
Fold in the sides and roll up to form a small, tightly sealed parcel.
Repeat for the other leaves.
4. Prepare the Tomato Sauce
In a saucepan, sauté the onion and garlic in olive oil.
Add the tomato pulp, tomato paste, bay leaf, sugar, vinegar, salt, and pepper.
Simmer for 15 to 20 minutes over low heat, until the sauce thickens slightly and becomes tangy.
5. Assemble in the gratin dish
Pour a little sauce into the bottom of a gratin dish.
Place the stuffed cabbage rolls tightly together, seam side down.
Generously coat with the remaining tomato sauce.
Cover with parchment paper or aluminum foil.
6. Bake
Bake at 180°C (fan oven) for 40 to 45 minutes.
Remove the paper 10 minutes before the end of cooking so that the top browns lightly.
Serve with:A little toasted country bread
Mashed potatoes or carrots
A spoonful of crème fraîche to sweeten the sauce if desired
Tips:
You can prepare this dish the day before: it's even better reheated!
For a more rustic version, add small pieces of bacon or ground veal to the stuffing.
If you have leftover cabbage, sauté it with a little butter to serve.