Ingredients:
1 head cabbage,
1 pound lean ground beef,
2/3 pound ground pork loin,
2 cups Italian rice,
3 tablespoon olive oil,
1 large onion, finely chopped,
1 tablespoon minced garlic,
4 bay leaves,
1 teaspoon fresh thyme,
1 teaspoon fresh tarragon,
2 cups chicken stock,
1 large carrot, grated,
3-4 cups tomato sauce,
salt and white pepper to taste.
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Recipe: In a large saucepan, bring 1 gallon of water to a boil and put the cabbage inside, along with 1 tablespoon of salt and 1 tablespoon of vinegar. When the cabbage is soft enough to be folded, take it out of the water. In a large skillet, heat the olive oil and saute the onion, garlic, grated carrot and bay leaves. After 4-5 minutes add the rice and cook until the rice becomes semi-transparent. Add the ground meat and mix well to blend it with the other ingredients. Pour in the chicken stock, fresh herbs and 1 cup tomato sauce. Cook the cabbage roll stuffing for about 7-8 minutes and remove it from the heat. Season it to taste and stuff the cabbage leaves. Arrange the rolled cabbage leaves in a baking pan and pour some water around them.
Cover and cook in the oven at medium temperature for about 20 minutes, then uncover, pour the tomato sauce over the cabbage rolls and cook for about 15 minutes more, or until the rice is ready. Serve the braised Bavarian cabbage rolls with grated Parmesan cheese and chili flakes shaker on the side.
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