Cabbage Rolls With Parsley Potatoes

• 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

1. 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.
2. 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.
3. 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.
4. 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.
5. Drain potatoes and stir in the butter and chopped parsley. Serve cabbage rolls with the sauce and garnish with parsley.

water, cabbage, onion, minced meat, eggs, mustard, paprika, sunflower oil, tomato, vegetable stock, potatoes, parsley, flour, butter, salt

Taken from recipes-plus.com/api/v2.0/recipes/21851 (may not work)