Rachel's German Cabbage Rolls

Ingredients

FOR THE CABBAGE ROLLS:               

1 whole cabbage                                             

1kg minced beef                                                 

1 cup raw rice                                    

1 egg                                                 

1 onion chopped                                  

parsley                                               

salt & pepper

FOR THE SAUCE:  

3/4 bottle tomato puree

2 Tbs sugar

5 cups water

1 cup white vinegar

4 Tbs Vegeta

1 heaped Tbs cornflour mixed with a little water       
              

Method:

Cook rice.

Blanche the cabbage leaves until pliable (or if the cabbage is small blanche the whole cabbage) then drain and allow to cool..

Cut hard bottom rib from cabbage.

Combine the mince beef, cooked rice, egg, onion, parsley, salt and pepper.

Divide mixture into 12 portions, then roll each portion into a cabbage leaf or two if the leaves are small and place into a tray deep enough to hold them.

Keep spare cabbage leaves (cooked) to place under the cabbage rolls in the tray to prevent burning or sticking of cabbage rolls.

Make the sauce by mixing all the ingredients together and boiling to dissolve the sugar and thicken slightly.

Pour sauce over the cabbage rolls and bake covered in moderate oven (180 degrees) for 2 hours.

Serve with boiled potatoes or German noodles (Spatzle)

Makes approx 12 Cabbage Rolls