For the Rolls
1 1/2 pounds Ground pork shoulder
1 head White cabbage
1 cup Cooked rice (cooled)
1 large Onion (chopped)
1 tablespoon Vegetable oil
2 tablespoons Bread crumbs
Salt and pepper (to taste)
For the Tomato Sauce
1 1/2 cups Chicken or beef broth
5 oz Tomato paste
1/2 teaspoon Paprika
1/2 teaspoon Thyme
1/4 cup Heavy cream (optional)
Salt and pepper (to taste)
Instructions
Prepare the Cabbage Leaves: Remove the core from the cabbage. Blanch the whole head in boiling water for about 5 minutes, then cool slightly. Carefully peel off the leaves, trimming any thick veins to make them more pliable and soft.
Make the Filling: Heat the vegetable oil in a pan over medium heat. Sauté the chopped onion until translucent and set aside to cool.
Mix the filling:
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