Cabbage Rolls With Parsley Potatoes - cooking recipe

Ingredients

6 slices toast, soaked in cold water
6 leaves cabbage, ribs cut out
1 None onion, peeled and finely diced
750 g minced meat
2 None eggs
2 tsp mustard
1 pinch paprika
2 tbsp sunflower oil
1 tbsp tomato puree
750 g vegetable stock
1.25 kg potatoes, cut in half
6 sprigs parsley, finely chopped
1 tbsp plain flour
1-2 tbsp butter
None None salt and pepper

Preparation

Blanch cabbage leaves for 2 mins in boiling salted water. Remove with a slotted spoon, refresh in cold water and drain well. Tear apart soaked toast.
Mix beef, onion, eggs, mustard and toast. Season with salt, pepper and paprika. Form 8 oblong meatballs from the mixture. Place each meatball on 2 overlapping cabbage leaves. Roll up the leaves and secure with kitchen twine.
Heat the oil in a roasting pan and saute the cabbage rolls, turning frequently. Remove rolls and add tomato puree, and saute. Deglaze with stock, bring to a boil and return the rolls to the pan. Cover and simmer for 35-45 mins.
Cook potatoes in salted water for 20 mins. Remove rolls from sauce and keep warm. Mix flour and water until smooth and stir into the simmering sauce. Bring sauce to a boil and cook for 5 mins, stirring. Season to taste.
Drain potatoes and stir in the butter and chopped parsley. Serve cabbage rolls with the sauce and garnish with parsley.