Preparation time: 30 minutes
Cooking time: 38 minutes
Ingredients (8 people):
° 1 savoy cabbage
1 28-ounce can of tomatoes, 1 can of 398ml tomato sauce, 1 small onion, chopped, 1 minced garlic clove, 1 Tbsp. Italian seasoning
Mix all ingredients, heat for a few minutes and set aside.
2 pounds lean ground beef (pork, beef), 4 slices minced bacon, 1 egg, 2/3 cup regular breadcrumbs, 1 onion, minced, 1-2 cloves minced garlic, 1/2 teaspoon . 1 teaspoon dried thyme, a pinch of cloves, ½ cup rice, ½ cup chicken broth, salt and freshly ground pepper
Divide the first leaves of Savoy cabbage, which are easy to remove.
In a medium saucepan, heat the water and let the cabbage leaves boil for 2-3 minutes. Remove it and place it on a paper towel. Put the rest of the whole cabbage in the pot of hot water and boil it until you can remove the remaining cabbage leaves. Also dry the remaining cabbage leaves on a paper towel. Put aside.
In a bowl, put the meat (meat) with the eggs and breadcrumbs. For reservations.
In a large skillet, saute chopped bacon until cooked through but not crisp. Place them in a small bowl and remove the excess fat remaining in the skillet. Then soak the onion and garlic with thyme and cloves for 1-2 minutes.
Add 1/2 cup rice with 1/2 cup chicken broth and mix. Cook until the rice has completely absorbed the liquid. Set aside and leave to cool for a few minutes.
Then add this mixture and the cooked bacon to the meat bowl, season with salt and pepper and mix well with your hands until all the ingredients are well mixed.
In a rectangular gratin dish, spread a few tablespoons of tomato sauce on the bottom. Then stuff the cabbage leaves, make rolls and put in the dish. Then add the rest of the tomato sauce over the rolls.
Bake at 350°F for 30 minutes, then lower the oven to 325°F for an additional 1 hour of cooking. (It all depends on the size of your listings.