*Ingredients:
°1/3 head(s) un-cooked Savoy cabbage, about 8 leaves
°1/2 pound uncooked 93% lean ground beef
°1/2 c(s) un-cooked white rice
°1/2 fluid ounce of mineral water
°1/4 cup seasoned rusk
°1 medium carrot, uncooked, peeled and grated
°1 medium garlic clove, minced
°1 large egg white
°1/2 teaspoon table salt
°1/4 teaspoon black pepper
°2 teaspoons olive oil
°29 oz canned diced tomatoes with basil, garlic, & oregano
*How to make
Wrap the cabbage leaves in plastic wrap or damp paper towels and place in the microwave on high for 2 minutes, until soft. Cut off the thick, white part of the spine of each leaf to make the leaves flexible and easy to fold; Sit aside.
Combine beef, rice, water, breadcrumbs, carrots, onion, garlic, egg whites, salt, and pepper in a large bowl; Mix well.
Place about ¼ cup of the meat mixture in the center of each leaf. Fold the bottom of the sheet up to cover the filling, then fold the sides and keep rolling to make loose rolls (the rice will expand during cooking so it's important not to roll it too tightly).
Heat the oil in a large saucepan over medium-high heat; Add the rolls and fry until golden brown on all sides, stirring frequently, about 5 minutes. Add tomatoes and leave on low heat. Reduce the heat to low, cover the pot and let it cook until fully cooked, checking the pot every 15 minutes, stirring to prevent sticking, for about an hour. (If the sauce thickens or reduces, add water.) Produces 2 rolls per serving.
Enjoy !
