Cabbage rolls of minced turkey in tomato sauce

ingredients

1 pk white cabbage 400 g turkey minced meat 200 g of fiddlehead mixture cooked 1 pk chopped red onion 2 tbsp olive oil 1 tsp sea salt 2 cloves garlic larger salt, ground pepper

Paradise sauce

1 cube of passé tomatoes 300 ml stock

progress

Modified Polish dish originally known as Golabki. I used a cooked mixture instead of rice in the meat mixture, which makes a handful of soup. You can also use buckwheat or bulgur or barley groats. They have more nutrients than rice.

1.

Cook the fiddlehead mixture, chop the onion, prepare the ground turkey.

2.

Fry onions in oil and set aside to cool.

3.

Mix the handful mixture, onions and minced meat. Add seasonings to taste.

4.

Prepare the cabbage by cutting off the bottom with the stiff center. Place the cabbage in a saucepan filled with about 5-6 cm of water (cut side down), cover and bring to the boil. Reduce the heat and simmer gently, covered, for about 10 minutes, until the outer leaves begin to separate.

5.

Along with the cabbage, you can also cook the tomato sauce, just mix the passé tomatoes with the stock and season as needed. Just let the sauce boil briefly.

6.

After 10 minutes, remove the cabbage from the pot with 2 forks and separate the loose leaves. Carefully lay them out to cool. Place the cabbage back in the pot, continue to steam and then pick the loose leaves again. Repeat this process until you have enough leaves for meat packets.

7.

Preheat the oven to 180 degrees Celsius and stir the meat, onion and brisket mixture even more thoroughly. Add the pressed garlic.

8.

Line the base of a casserole dish or baking tray with smaller cabbage leaves. Form the filling mixture into oval-shaped patties and place them in the larger cabbage leaves. Roll up as tightly as possible. Place them on the baking sheet close together.

9.

Pour the tomato sauce over the cabbage rolls. Cover with a sheet of non-stick paper or small cabbage leaves, cover with a lid or foil and bake in the centre of the oven for 1½ hours.

10.

Serve just-so with bread…

11.

…or with your favorite pasta. Enjoy!