Sicilian-style stuffed cabbage rolls
Description
Pass the meat through a meat grinder. You can do this several times for a very tender result. Cook the pasta until almost done, then rinse under cold water and drain in a colander. Mix the meat with the pasta and season with salt and pepper to taste. Finely chop one onion and sauté it in butter until golden. Add the cooked onion to the meat mixture and mix well. Separate the cabbage leaves from the head and blanch them in boiling water for 5–7 minutes until soft. Lay them out on a baking sheet to dry and cool, then tenderize them with a meat mallet. Wrap the filling in the cabbage leaves like envelopes. Heat a little oil in a skillet and lightly sear the cabbage rolls. Place the seared cabbage rolls into a deep pot. Now prepare the sauce. Pour sour cream and tomato puree into the skillet, add flour dissolved in 1 cup of water, season with salt to taste, mix well, and simmer for a couple of minutes. Pour the sauce over the cabbage rolls and simmer on low heat, covered, for 20 minutes. You can also braise them in the oven, but then it's better not to cover with a lid.