Stuffed cabbage in tomato sauce
- Stuffed cabbage:
- 500 g minced pork
- 200 g smoked bacon
- 100 g long grain rice
- 2 cloves of garlic
- bunch of dried mushroom
- Tomato sauce
- 2 cans or 0.5 kg tomatoes
- 30 g butter
- 100 ml cream 12%
- bunch of dill
- sea salt
- black pepper
Finely chop the onion and garlic. Bacon cut into small cubes.
Drench the mushrooms with water and drench them.
In a little olive oil, fry the bacon until it is brown, then add the onion and garlic. Season with a little salt and pepper.
Fry until they are glazed. Move everything from the frying pan to the bowl and let it cool.
In the meantime, cook rice al dente.
Soaked soft mushrooms cut into small cubes.
Add the minced meat at room temperature, rice, bacon and onions with garlic and mushrooms to the bowl. Mix everything thoroughly with each other. Season with salt and pepper.
Wash the cabbage, take the first leaves and put them in a pot in which the cabbage rolls will be boiled.
Place the next cabbage leaves into the boiling water for 1-2 minutes.
Apply stuffing to stuffed cabbage on each leaf and wrap tightly. Stuffed cabbage tightly stacked in a pot, pour a warm broth.
Cook for an hour, if the cabbage rolls are large, cook for 1.5 hours.
Melt the butter in the pan, add the tomatoes (if it's fresh tomatoes, peel them and cut them into cubes) and fry them. Season with salt and pepper. Tomatoes blend to a smooth sauce.
Then add the cream along with the broth of boiling stuffed cabbage. Mix everything together.
At the end, throw a finely chopped dill. Cook for 10-15 minutes. Season if necessary.
Ready cabbage rolls pour sauce.