Cabbage Rolls with Tomato Rice

Peel and dice the onions. Heat oil. Sauté onion and long grain rice until translucent. Add tomatoes. Cook at low temperature for about 20 minutes.

Clean and rinse cabbage. Peel off twice as many leaves as indicated in “Number” and blanch in perforated water for 1 to 2 min. Cut remaining cabbage into small pieces.

Layer 2 cabbage leaves on top of each other. Season long grain rice with salt and pepper and spread evenly over leaves. Roll up and pin tightly. Cut bacon into cubes and let out crispy. Fry the roulades in the bacon fat and deglaze with the clear soup (1). Cover and simmer for approx.

10 minutes.

Heat the fat. Sauté remaining cabbage and extinguish with remaining clear soup. Steam for about 5 minutes.

Stir in milk and flour. Pour into the roast stock and let it bubble up. Season with salt, pepper and juice of one lemon. Rinse parsley and chop, except for a small bit for garnish. Arrange roulades and sauce on plates. Sprinkle with parsley and perhaps colored pepper. Serve cabbage separately. Drink tip: Mineral water

Our tip: Use a deliciously spicy bacon for a delicious touch!

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