1 whole medium cabbage 1 onion, finely chopped 2 tbsp butter 450g/1lb minced beef 225g/8oz minced pork 225g/8oz cooked rice 1 tbsp freshly chopped parsley 1 egg ¼ tsp freshly ground nutmeg 1 tsp paprika Salt and pepper For the sauce: 1 x 400g/14oz tin chopped tomatoes 240ml/8fl.oz hot fresh stock 2 tsp brown sugar Salt and pepper
Preheat the oven to 150°. Remove core from the cabbage, place in a large saucepan, cover with water then bring to the boil and cook until the outer leaves begin to loosen. Lift out the cabbage, remove the softened leaves and return the head of cabbage to the pan of boiling water to soften more leaves. Repeat until all leaves are removed. Once all the leaves have been softened, remove the centre stalks from each leaf and set aside. Meanwhile, heat the butter in a frying pan, add the onion and sauté for a few minutes until transparent. Transfer the onion to a mixing bowl together with the meat, egg, rice and seasonings and mix well. Divide the meat mixture between each cabbage leaf, fold each into a parcel then place seam side down in a greased shallow ovenproof dish. In a bowl, mix together the ingredients for the sauce then pour the mixture over the cabbage rolls and bake in the oven for 2 hours. Serve hot. Country of origin: Poland