Ingredients
1 medium cabbage (1 kg)
1/2 lb raw ground beef
1/2 lb raw ground pork
1 can tomato sauce, divided
1 small onion, chopped
1/2 cup long grain rice raw
1 1 tablespoon dried parsley flakes
1 /2 teaspoon salt
1/2 teaspoon chopped fresh dill or dill
1/8 teaspoon cayenne pepper
1 can diced tomatoes, undrained
1/2 teaspoon sugar
Method
Cook the cabbage and drizzle with water until the outer leaves are lightly wilted fall off at the top. Reserve 12 large leaves for rolls. In a small bowl, combine beef, pork, 1/2 cup tomato sauce, onion, rice, parsley, salt, dill, and cayenne pepper. Mix well.
Cut a thick vein under each leaf and make a V-shaped incision. Place about 1/4 cup of the meat mixture onto the cabbage leaf. overlapping cut leaf tips.Fold the pages. Start at the cut end and roll it up. Repeat.
Slice the remaining cabbage; put in a casserole. Place the cabbage, seam-side down, on top of the sliced cabbage.Mix tomatoes, sugar and remaining tomato sauce; pour buns. Cover and bake at 350C until stuffed cabbage is tender, 1 1/2 hours.
