Kockgrytan`s cabbage dolman

Tomato Braised cabbage dolman for four people is an excellent feast meal, admittedly counted as home cooking. Can be prepared in multiple batch in the long pan and then frozen and used as a quick cooked at a later date. Serve with a little extra cooked or fried potatoes and a salad. The dolmars can advantageously be made vegetarian, then use vegetarian mince.

Ingredients.

1. 1 pcs. Cabbage head of about 1 kg.

2. 1 pcs. Large yellow onion.

3. 400 grams of beef, lamb mince or (mixed mince for softer juicy rolls).

4. 1 dl uncooked optional rice variety. Whole grains most useful.

5. 1 Egg.

6. 3/4 tsp Salt

7. 1/4 tsp Thyme

8. 1 Large pressed garlic

9. A little grated nutmeg beef

7. 1-2 Spices black or white pepper.

8. 1 Can 400 grams crushed tomatoes.

9. About 1 dl shovel from cabbage head cook.

10. 1 bundle Parsley.

11. About 1 cup of milk.

Do this for four people.

1. Remove the cabbage head and cut off the roughest of the log. Fresh cabbage has a milder taste than winter cabbage.

2. Pre -cook the cabbage head in lightly salted water in a large saucepan. Allow to scoop for about 5-7 minutes or until the head becomes almost soft. Without a lid.

3. Pick up your head and allow to cool. Then gently pick off the leaves and cut them off by cutting the log after which.

4. Cook rice and allow to cool.

5. Mix minced meat with rice, finely chopped onion and parsley, milk, eggs and spices.

6. Place a click of the minced meat on each cabbage blade on the inside. Bank with a meat club the thick stalk smooth and flexible. Fold the blade tightly around the mince and roll together. Small leaves can be jointed together. Then put them tightly with the joint down in an ovenproof dish or long pan. see pictures.

7. Mix the tomato crush with some of the shovel from cabbage the cook.

8. Pour the tomato sauce over and spread evenly over the dolmen and cover with aluminum foil.

9. Set in the oven about 175 ° C, hot air oven, for about 50 minutes.

Bon Appetit!