Cabbage Rolls

First cut the stalk from the cabbage head. Place the cabbage head in a large pot of boiling water and boil for about 10 minutes. Then peel off the outer leaves. (About 16 pcs.)

For the filling, chop the onion, fry it in a little oil and add it to the cold rice, chop a quarter of the remaining cabbage and mix the eggs, the soup seasoning (or a soup cube dissolved in a little water), the salt, pepper and the minced meat together.

Mix the tomato sauce with chopped parsley and another quarter of chopped cabbage. Roll a large tablespoonful of stuffing into each cabbage leaf.

Place bacon slices in a baking dish, place cabbage rolls on top and pour tomato sauce over them.

Cover and bake in the oven at 200 °C for about 1 hour.

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