Stuffed Cabbage Rolls in Tomato Sauce, Baked in the Oven

Stuffed cabbage rolls in tomato sauce, baked in the oven, when, if not in autumn, remember them. Tomato sauce with carrots, familiar to everyone from childhood, makes cabbage rolls even tastier, and minced meat made from beef with pork and vegetables cannot be juicy.

Ingredients

• 400 g beef pulp (shoulder, neck)
• 250 g pork pulp (ham, shoulder)
• 1 bunch of mixed herbs (dill, parsley, basil)
• 1 small head of cabbage
• 1/3 cup rice
• 1 medium onion
• olive oil
• salt, freshly ground black pepper
• 1 large onion
• 1 medium carrot
• 1 large bell pepper
• 1 tsp dried basil
• olive oil
• salt, freshly ground black pepper
• 600 g chopped tomatoes in public juice

Directions

1. Make tomato sauce for cabbage rolls. Peel the onions and carrots, remove the stalk and seeds from the bell peppers. Cut the onion and bell peppers into small cubes, grate the carrots. Heat oil in a skillet and fry the onion until soft. Add carrots and bell peppers and cook for another 7-10 minutes. Add the tomatoes and cook for 3-5 minutes more, season with salt, pepper and dry basil.
2. Cut the meat into medium pieces and pass through a meat grinder with a medium wire rack.
3. Boil water in a saucepan and cook rice until half cooked, 10 minutes. Place the rice on a sieve and cool slightly.
4. Peel the onion and cut into small cubes. Saute the onions over medium heat until golden brown.
5. Chop the herbs finely. Add the onion to the minced meat along with the rice, herbs, salt and pepper and mix well.
6. Place the head of cabbage in a large saucepan, cover with boiling water and cook for 5-7 minutes. Transfer the cabbage to a colander and let the water drain. Use a small knife to cut the leaves at the base and carefully remove them.
7. Place the cabbage leaf on the board. Keeping a very sharp knife parallel to the board, cut off the bulge where the leaf was attached to the stump - it should be the same thickness everywhere. Place 1-2 tbsp in the center of the sheet. l. minced meat and wrap in an envelope.
8. Heat a large skillet with olive oil over medium heat and brown the cabbage rolls on both sides until golden brown. Transfer the cabbage rolls to a baking dish and top with the tomato sauce. Cover the baking sheet with foil and place in the oven, preheated to 190 ° C, for 1 hour 15 minutes.
9. Serve the cabbage rolls with sour cream.