Stuffed cabbage leaves with tomato sauce

1. 

cole • milled rice 8.75 oz (250 g) • salt • water

Sort through the cabbage leaves (set aside 12 pieces), place them in a large pot and pour over with boiling water, cover and blanche for 10 minutes. Cook the rice in salted water and let it cool.

2. 

minced pork meat 2.2 lb (1000 g) • salt 2 tsp • ground black pepper 0.5 tsp • onion 2.75 oz (80 g) • garlic 5 cloves

Combine the minced pork meat with rice, salt, ground black pepper, finely chopped onion and pressed garlic. Pour the water out from the pot where the leaves were cooked, lay the leaves on the kitchen board and place reasonable amount of the rice and meat mixture in. Roll the filling in the leaves, fold the edges and create rectangle shaped small bags.

3. 

water 2.1 cup (500 ml) • tomato paste 2.1 cup (500 ml) • crushed cumin 1 tsp

Place the bags in a deeper pan and pour them over with oil. Combine water with tomato paste, pour it over the leaves and sprinkle with crushed cumin. Bake at medium heat, covered for 90 minutes, then uncover and bake for another 10 minutes.

4. 

Serve with boiled potatoes.