Ingredients
12 large cabbage leaves
3 dl cooked rice
1 onion, diced and fried
1 egg
2 teaspoons salt
1 box (500 g) crushed tomatoes
1 teaspoon sugarground black pepper
Preparation
Blanch the cabbage head in lightly salted water. Remove the leaves as they soften. Let them drain and cut away the rough leaf nerve.
Mix the rice with egg, onion, pepper and half the salt. Add a splash of rice on each cabbage leaf and roll into small packages.
Put the cabbage rolls into a Saute pan with the joint facing down. Pour the crushed tomatoes, and sprinkle with sugar and remaining salt.
Let it cook, covered, for approx. 20 min.
Serve cabbage rolls with tomato sauce, rice, shredded lettuce and bread.
