Savoy cabbage rolls

Ingredients:

Sauce

• 3 tbsp. l. olive oil
• 1.5 cups chopped onion (2 onions)
• 2 cans (800 g) of mashed tomatoes in their own juice
• 1/4 cup red wine vinegar
• 1/2 cup sugar
• 1/2 cup raisins
• 1.5 tsp salt
• 3/4 tsp ground black pepper
• 1 large Savoy or white cabbage

Filling

• 1100 g of ground beef
• 3 large beaten eggs
• 1/2 cup finely chopped onion
• 1/2 cup breadcrumbs
• 1.5 cups of white rice, boiled until half-cooked
• 1 teaspoon finely chopped thyme leaves
• 1.5 tsp salt
• 1/2 tsp ground black pepper

Preparation:

1. Prepare the sauce: Heat the olive oil in a large saucepan, add the onion, and sauté over medium heat for 8 minutes, until translucent. Add the tomatoes, vinegar, brown sugar, raisins, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 30 minutes, stirring occasionally.
2. Meanwhile, place a large pot of water on the stove and bring to a boil.
3. Remove the core of the cabbage with a paring knife. Plunge the cabbage into boiling water for a few minutes, then trim off each leaf as soon as it becomes pliable. Set the leaves aside. Depending on the size of each leaf, you'll need at least 14.
4. Prepare the filling: In a large bowl, combine the ground beef, eggs, onion, breadcrumbs, rice, thyme, salt, and pepper. Add 1 cup of the sauce and gently mix with a fork.
5. Preheat oven to 180⁰C.
6. Prepare the cabbage rolls: Pour 1 cup of sauce into a small casserole dish. Using a small knife, remove the tough triangular rib from the base of each cabbage leaf. Place 1/3-1/2 cup of the filling in an oval shape near the edge of each leaf, on the rib side, and fold toward the outer edge, tucking in the sides as you roll. Place half of the cabbage rolls, seam side down, on top of the sauce. Add more sauce and another layer of cabbage rolls, continuing until all the cabbage rolls have been placed in the casserole dish. Pour the remaining sauce over them. Cover tightly and bake for 1 hour, until the meat and rice are cooked through. Serve the Savoy cabbage rolls hot.