Stuffed Cabbage Leaves in White Sauce

"Theres vine wraps, then theres tasty vine wraps but the tastiest vine wraps in the world are those made with a white sauce "
Preparation25 min.
Cooking60 min.
Тotal85 min.
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  • sauerkrauts - large cabbage leaves
  • oil - 2/5 cup (100 ml)
  • tomatoes - 1
  • onions - 1 small head
  • leeks - 1/2 stalk
  • mince - 10.5 oz (300 g)
  • rice - 1 cup
  • bay leaf - 1
  • red pepper - 1 tsp
  • black pepper
  • salt
  • savory - 1 tsp
  • water - 2 cups hot + 1 more cup
  • white wine - 2/5 cup (100 ml) for pouring onto the leaves
  • for the white sauce
  • eggs - 2
  • yogurt - 4 tbsp


Cleaned onions and leeks (optionally add carrots) are chopped finely and sautéed in oil. After they are done, add the minced meat and stir until it is crumbled and fried. After this, add the washed and drained rice and finely chopped tomato. Stir and add 2/5 cup (100 ml) of hot water.

Once the rice absorbs the liquid, it is sprinkled with all the spices and the stuffing is left to cool a little under the lid. With it, fill the large cabbage leaves to form larger wraps. Arrange them in an oven saucepan with a lid and cover them with hot water and wine.

Put them to bake in a moderate oven with the lid on. When ready, remove the leaves, and carefully drain the juice from the tray into another container. Separately, beat the eggs and yogurt well and add the sauce from the tray in a trickle. Put the dish to bubble on the stove, stirring continuously.

Season with spices to taste and pour on the cabbage wraps. Return for 5 minutes in the oven and then turn it off. Serve warm, with white sauce.
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