Rice Roll in Tomato Sauce

Carefully peel off savoy cabbage leaves and blanch in salted water for 5 minutes.

Remove from the cooking liquid, drain well and lay out on a surface. For the filling, heat butter or light butter in a saucepan and sauté the chopped onion and spring onions, cleaned and cut into strips, until translucent. Stir in raisins, slivered almonds and cooked long grain rice.

Remove from heat, cool.

Fold the eggs with the diced mozzarella and chives into the long-grain rice. Divide the quantity evenly among the savoy cabbage leaves and press them together to form roulades.

Layer everything in a gratin dish. Peel and chop the tomatoes. Remove the skin from the onion and garlic clove and chop them very finely. Sauté both in a saucepan with butter until soft, add tomatoes and season. Simmer the sauce for about ten minutes.

Strain the sauce, season with basil and pour over the roulades. Sprinkle with grated Gouda and cook in oven heated to 200 degrees for 35-40 minutes. Remove and bring to the table.

Tip: As an alternative to the fresh chives, you can also use the freeze-dried ones.

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