Cabbage Rolls in Tomato Sauce with Mashed Potatoes

Ingredients

• 900 gWhite cabbage
• 500 gGround beef
• 2 pcsOnion
• 2 cloveGarlic
• 1 pcsEgg
• 40 gBreadcrumbs
• 1 tbspMustard
• 2 tspPaprika powder
• 1.5 tspPepper
• 1 tbspRapeseed oil
• 2 tbspTomato paste
• 700 gTomato
• 400 mlBeef broth
• 1 pcsBay leaf
• 1 tspSugar
• 900 gPotato
• 200 mlMilk
• 30 gButter
• 0.5 tspNutmeg
• 18 gSalt
• 0.5 bunchParsley

Instructions

1. 1

   Blanch the cabbage

   • Bring a large pot of water to a boil
   • Separate cabbage leaves and blanch briefly
   • Shock the leaves in ice water
   • Pat dry and trim thick ribs flat
2. 2

   Make the filling

   • Finely dice onion and garlic
   • Knead beef mince with egg, breadcrumbs, and spices
   • Season the mixture well
3. 3

   Roll the cabbage

   • Lay out the cabbage leaves
   • Place the filling in an oblong shape
   • Fold in sides and roll tightly
4. 4

   Brown the rolls

   • Heat oil in a Dutch oven
   • Brown the rolls on all sides
   • Remove the rolls briefly
5. 5

   Cook tomato sauce

   • Sauté diced onion in the pot
   • Toast tomato paste briefly
   • Add passata and stock
   • Add bay leaf and sugar
   • Bring to a simmer and season
6. 6

   Braise the rolls

   • Nestle the rolls into the sauce
   • Simmer gently covered
   • Turn occasionally and stir the sauce lightly
7. 7

   Cook the potatoes

   • Peel and cube the potatoes
   • Boil in salted water until tender
   • Drain and steam dry briefly
8. 8

   Finish the mash

   • Mash the potatoes
   • Stir in warm milk and butter
   • Season with nutmeg, salt, and pepper
9. 9

   Plate and serve

   • Place the rolls with sauce on plates
   • Add mashed potatoes alongside
   • Spoon sauce over the rolls