Stuffed cabbage rolls with pork

First prepare the roux. Peel and chop the onion and carrot finely, then fry in a heated pan with a little oil over medium heat until cooked. After cooking the vegetables, add cream or tomato paste to them and mix thoroughly until all the ingredients are combined. If tomato paste is used, you can add some water to obtain the right consistency of the sauce.

Frying pan:
Then remove the frozen cabbage rolls from the packaging and place them in a large pot. Pour the prepared vegetable roux over the cabbage rolls and then add water to cover them completely. Season with salt and pepper and then simmer over low heat, covered, for 40 to 120 minutes, depending on how quickly the cabbage becomes soft and ready to eat. While stewing, it is worth checking the water level from time to time and adding some if necessary to prevent the cabbage rolls from sticking to the bottom of the pot.

Serve the cabbage rolls hot, optionally with cream and/or chopped chives.

Oven:
Preheat the oven to 180°C. Remove the frozen cabbage rolls from the packaging and place them in an ovenproof dish. Pour the prepared roux over the cabbage rolls. Add some water to the vessel so that the cabbage rolls are slightly submerged. Season with salt and pepper. Cover the ovenproof dish with aluminum foil or a lid. Place the dish in the preheated oven and bake the cabbage rolls for about 60-90 minutes, until the cabbage is soft and the filling is well cooked. It is worth checking the water level in the vessel from time to time and adding water if necessary.

Serve the cabbage rolls hot, optionally with cream and/or chopped chives.

Rice, pork, white cabbage, fried onion, carrot, rapeseed oil, salt, pepper.

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Weight: 800 g
Packaging type: plastic
Deep-frozen product.

NUTRITIONAL VALUE
In 100g of Product:
Protein - 7.1 g
Fat - 11.54 g
Carbohydrates - 10.9 g
Salt - 0.1 g
Energy value: 720.6 kJ (172.1 kcal)