Cabbage rolls without rice

Cut off the bottom white part of the Chinese cabbage (600-800 g) and carefully separate the large leaves. To soften them, pour hot water over them.

Meanwhile, chop the onion (100 g) into small cubes and the bell pepper (1 piece) into thin strips.

Grate the cauliflower (150 g) into fine crumbs and mix it with the fatty minced meat (400 g).

Heat a skillet and add a little oil to it.

Sauté the onion and pepper until golden brown.

After that, add half of the sautéed vegetables to the minced meat, and send the remaining ones back to the skillet.

Add tomato paste (150 g), finely chopped garlic (2-3 cloves), salt, and black pepper to taste to the vegetables. Also, add a little water to make a sauce.

Let the mixture simmer for a few minutes.

As soon as the sauce is ready, mix the minced meat with the remaining vegetables. Grate the remaining part of the cabbage and add it to the minced meat. Season the filling with salt and pepper to taste.

Now you can start forming the cabbage rolls.

Preheat the oven to 200 degrees. Grease a baking dish with oil.

On each cabbage leaf, place a tablespoon of filling and carefully wrap it, pressing the edges.

Place the resulting cabbage rolls in the dish. Pour the sauce over them and fill with hot boiled water up to the edges of the dish.

Also, add bay leaves (2 pieces) and allspice berries (3-4 pieces).

Cover the dish with foil and send it to the preheated oven for 1 hour.

Then remove the foil and put it back in the oven for another 15 minutes to brown the cabbage rolls.