Stuffed Cabbage Rolls from Eastern Europe

My Aunty Joy used to regularly make stuffed cabbage rolls.  Having a cabbage in the fridge that had to be used and some mince, I decided to give it a go.  I researched stuffed cabbage rolls and discovered that every Eastern European country has their version of stuffed cabbage rolls.  So in this recipe, I have just given the origin as Eastern Europe so as not to offend any country who might feel particularly drawn to claim stuffed cabbage rolls as their own.  In Slovakia they are called Halupki.  In Hungary Toltott Kaposzta.  In Croatia and Serbia Sarma.  In Poland Golabki.  Ashkenazi Jews call it Holishkes.  Ukrainians Holubtsi.  Romania Sarmale.  Lithuania Balandeliai.  Russia Golubtsi.  You get the picture.  I cooked the rice separately as I wanted it to soak up the lovely tomato sauce, but traditionally the rice is added to the mince filling.  Regardless of exactly where this comes from, it is a very cheap dinner to make.

Cabbage rolls:
1 cabbage
2 cloves garlic finely chopped
1 onion finely chopped
500g mince (any meat will do veal, pork, beef, chicken, lamb etc)
1 teaspoon thyme
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon ground coriander
1/2 cup uncooked rice (optional)
3 tablespoons olive oil
Tomato Sauce:
1 1/2 cups white wine
2 tablespoons soy sauce
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
1 teaspoon thyme
1 teaspoon chopped coriander
1 onion finely sliced
2 cloves garlic finely chopped
6 tablespoons tomato puree
Preheat the oven to 180 degrees Celsius.  Dribble the olive oil over the bottom of a baking pan.  In a bowl prepare your mince filling.  Add the mince, onion, garlic, seasonings and uncooked rice if you are using it in the mince filling.  Set that aside and prepare the cabbage leaves.  Boil some water.  Pull the leaves off the cabbage and place the leaves in a large bowl.  Pour the boiling water over the cabbage leaves and leave them in the boiling water while you make the tomato sauce.  That will soften the leaves to make them easy to roll.  Put all the ingredients for the tomato sauce in a pot and allow to simmer while you form the cabbage rolls.  When the leaves have softened and are cool enough to handle, lift them out of the water.  Place some of the mince mixture on each cabbage leaf.  Fashion the mince mixture into a sausage-shape.  Roll the cabbage leaf away from you to encase the mince sausage.   Tuck in the sides and continue to roll the leaf so that you have a neat little roll.  Place the cabbage roll in the oiled baking pan.  Repeat until you have used up all the mince mixture and cabbage leaves.  You can add in some par-cooked potatoes and carrots if you wish.  Take the tomato sauce off the heat and pour it over the cabbage rolls.  Bake the cabbage rolls in the tomato sauce for about 45 minutes.  Depending on whether you have included the rice in the mince mixture or the potatoes with the cabbage rolls, serve the cabbage rolls and tomato sauce with rice or mashed potatoes.
Cindy Vine is a South African author and teacher working in Ukraine.  She is the author of The Case of Billy B, Not Telling, Defective, CU@8 and Hush Baby.  All her books are available on Amazon in both Kindle and print format.  http://cindyvine.com