glass_cat

(takes 20 min to prepare, 1h50 m to bake)
1 c fresh white bread crumbs
1/2c millk
1 tbsp vegetable oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1lb/450g ground beef
the same amount of porl or veal
2tbsp ketchup
3tbsp chopped fresh dill
1tsp chopped fresh thyme leaves
1/2 c long grain white rice
salt + pepper
1lg cabbage, such as savoy, leaves separated and blanched

tomato sauce
-
2 tbsp olive oil
2 lg onions, thinly sliced
2 x 14oz/400g cans chopped tomatoes
2 c sieved tomatoes
1/4 c tomato catsup (weird, huh? earlier up it says 'ketchup' and here 'catsup'.)
grated rind and juice of a large lemon
2tbsp brown sugar
2/3 c raisins (this sounds so odd)

INSTRUCTIONS WOWOWOWOW
1.) combine bread crumbs + milk and set aside to soak. heat the oil in a pan and cook the onion and garlic for about 2 mins, until soft.

2.) place the beef, pork/veal in a bowl. mix in the catsup, herbs, rice, seasoning. add trhe bread crumbs and cooked onion and garlic.

3.) to make the tomato sauce, heat the oil and cook the onions for 3 mins until soft. stir in the tomatoes and the remaining ingredients andbring to a boil, then simmer for about 15 minutes, stirring occasionally. set aside.

4.) spoon 1-2 tablespoons of the met mixture onto a cabbage leaf above the stem end. fold the stem end over the filling, then fold over the sides. roll up to enclose. repeat with the remaining leaves until the meat mixture is used up.

5.) spoon enough tomato sauce to cover the bottom of a large casserole dish. arrange the filled cabbage rolls, seam side down, in the casserole dish. spoon the remaining sauce over the rolls to over. add a little water if necessary. cover tightly and bake in a preheated oven 325f/160c for about 1.5 h basting once or twice.

6.) transfer the cabbage rolls to a warmed serving plate and keep warm. heat the sauce to thicken, if necessary, then prour over the rolls and serve.