Cabbages are a good source of vitamin C. I enjoy its sweet taste. I can even eat it boiled with a little salt. In this recipe I used ground chicken, but feel free to use other types of meat if you wish.
1 large cabbage
500g ground chicken
3 cloves garlic, minced
2 onions, chopped
2 tomatoes, seeded and sliced
1 large carrot, peeled and grated
3 cups tomato sauce
3 tablespoons of olive oil
salt and pepper
Core the cabbage and make sure not to damage the leaves. Place the cabbage in a pot or Dutch oven with water. Bring to a boil. Reduce the heat and simmer for 5 minutes or when the leaves are a little soft. Remove the cabbage from the pot and put it in iced water for 3 minutes. Drain the water and dry the leaves. Separate the leaves and remove the hard parts. Set aside.
In a bowl, combine one part of the garlic, half of the onions, grated carrot and the ground chicken. Mix well and season it with salt and pepper.
Get a cabbage leaf and place a tablespoon of ground chicken mixture. Wrap the cabbage around the mixture and secure it with a toothpick. Do this with the remaining cabbages and ground chicken.
In a saucepan over medium flame, heat the olive oil. Sauté the onion until it becomes translucent. Add the garlic and cook for another 3 minutes or until light brown. Add the tomatoes. Cover the saucepan for another 5 minutes. After, add the tomato sauce and season it with salt and pepper. Place the cabbage rolls in the pan in one layer. Simmer for 20-30 minutes. Transfer to a plate and remove the toothpicks before serving.
Photo Courtesy Of: shekay