1 head of savoy cabbage (or white)
400 g of rice (or 2 cups)
600 g of minced pork
500 ml of vegetable or meat broth
tomato sauce :
1 passata di Pomodoro,150 ml vegan cream,150 ml water, salt and pepper to season.
Mix all together in the pot, bring to boil. Once is boiling lower the flame, mix 2 tbsp corn starch with little bit of cold water and add to the sauce,keep stirring until will thicken.
1. Cut out the hard cone from cabbage (this should also loosen the edges of leaves).
2. If you chose savoy cabbage, you can gently separate the individual leaves. (If the outer leaves are ugly, they can be thrown away.)
3. Pour water into a large pot and bring it to a boil.
4. Blanch individual leaves in portions until they are glassy and soft. (I put about 3 leaves in the water and cook for about 3 minutes).
5. Pull out the leaves and let them cool down.
* If you chose white cabbage, put whole in a pot with boiling water, the hole cut downwards. The cabbage should float in the water so that you can turn it over and pull out the leaves. (If there is not enough water, you can boil the water in the kettle and add it). Cook for about 10 minutes on medium power. Then turn the cabbage over and continue to cook for a few minutes until the outer leaves can be separated with a fork. Do not take these separated leaves out immediately, continue to cook for a while until they are glassy and soft. Pull out the leaves and let them cool down. So continue to cook the cabbage and separate the leaves. (The smallest leaves do not need to be separated. I do not use for wraps the small ones).
6. Meanwhile, boil the rice in 1 litre of salted water.
7. Cool down the rice and once is cold mix with raw mince, two eggs, salt and pepper. (Some people cook mince first, I use raw)
8. Cut off half of hard stalk along from each leaf with a sharp knife.
9. Put rice with meat on the leaves, in the middle of leaf. Then tuck the sides of the leaf inwards and roll it tightly into a roll.
10. Roll the cabbage rolls until the filling is covered.
11. Cover the bottom of the pot with blanched but unused leaves (e.g. small or torn leaves).
12. Place the cabbage rolls tightly in a pot, joining them downwards and pour over the hot broth.
13. Cover with a lid and cook on medium heat for about 45-60 minutes, until the cabbage is tender.
*The cabbage rolls can also be baked in the oven. For this purpose, cover the bottom of the heat-resistant tin with blanched but unused leaves on the bottom, arrange the cabbage rolls, pour some hot broth, cover with a lid and bake for about 1 - 1.5 hours in a preheated oven at 180 ° C, heater top-bottom until the cabbage is soft.
14. Put the ready-made cabbage rolls on a plate and pour over the tomato sauce.
It is best to choose a cabbage that does not have very dense leaves, then it is easier to separate them. In case the leaves do not want to come off easily, put the whole cabbage with the centre cut off (as in the case of white cabbage) into a pot of boiling water and when the leaves begin to soften, separate them from the cabbage.