Cabbage Rolls in Tomato Sauce with Parsley Potatoes

Juicy cabbage rolls made with savoy cabbage leaves filled with ground beef and stale bread roll, slowly braised in a savory tomato sauce. Served with parsley potatoes, hearty yet not too heavy.

By yumbelo · 4 servings · 90 minutes

Ingredients

• 12 Stück large savoy cabbage leaves
• 500 g ground beef
• 1 Stück stale bread roll
• 1 Stück egg
• 2 Stück onions
• 1 Stück garlic clove
• 1 TL marjoram, dried
• 1 TL sweet paprika powder
• salt
• pepper
• 2 Stück carrots
• 2 EL cooking oil
• 2 EL tomato paste
• 1 Dose can of diced tomatoes
• 600 ml water
• 1 EL flour
• 800 g waxy potatoes
• 1 Bund parsley

Method

1. Separate the savoy cabbage leaves from the head, cut out the hard stem flat, and blanch the leaves in boiling salted water for 3 minutes. Refresh in cold water and pat dry.
2. Soak the bread roll in a little water, squeeze out well, and knead together with the ground beef, egg, one finely diced onion, the finely chopped garlic, marjoram, paprika powder, salt and pepper into a uniform mixture.
3. Place 2 to 3 tablespoons of the meat mixture on each cabbage leaf, fold in the sides and roll up tightly. Secure with kitchen twine or toothpicks.
4. Finely dice the second onion and the carrots and sear them in the oil in a large pot. Briefly toast the tomato paste along with them.
5. Add the diced tomatoes and the water, place the rolls in the pot, and let the sauce simmer covered over low heat for 45 minutes.
6. Peel the potatoes, cook them in salted water for about 20 minutes, and drain. Finely chop the parsley.
7. Stir the flour smooth with a little cold water, mix it into the sauce and bring it to a boil once. Season with salt and pepper.
8. Serve the cabbage rolls with the sauce and potatoes and sprinkle with parsley.