German-style cabbage rolls

Ingredients:

• 1 large head of cabbage (remove the core and blanch in hot water until the leaves are soft and can be easily separated)
• 700 g of minced tenderloin
• 225 g of minced pork
• 1.5 cups parboiled long-grain rice
• 2 teaspoons butter
• 1 cup chopped onion
• 2 tsp chopped garlic
• 2 lightly beaten eggs
• 2 tsp. Creole spices (see recipe below)
• 1/2 tsp salt
• 1/4 tsp ground black pepper

Sauce:

• 1 can (800 g) of chopped tomatoes in their own juice
• 2 teaspoons butter
• 1 cup chopped onion
• 1 teaspoon crushed garlic
• 1 cup chicken broth
• 1 tbsp. apple cider vinegar

Creole Spice Mix:

• 2.5 tbsp paprika
• 2 tbsp. salt
• 2 tbsp garlic powder
• 1 tbsp. black pepper
• 1 tbsp onion powder
• 1 tbsp. cayenne pepper
• 1 tbsp. l. dried oregano
• 1 tbsp dried thyme
• Mix all ingredients thoroughly.

Preparation:

1. Preheat oven to 180°C.
   
   To make the sauce, melt the butter in a saucepan over medium-high heat. Add the onion and cook, stirring, for 3 minutes. Add the garlic and cook, stirring, for 1 minute. Add the tomatoes and chicken broth. Cook, stirring occasionally, for 5 minutes.
   
   Add the vinegar and cook, stirring occasionally, until the sauce thickens, about 5 minutes. Remove from heat and season to taste.
2. Trim the tough vein from each leaf. Lay the leaves on a paper towel and pat dry.
   
   To make the filling, melt the butter in a medium skillet over medium-high heat. Add the onion and cook, stirring, until softened and beginning to caramelize, about 5 minutes. Add the garlic and cook, stirring, for 1 minute. Remove from heat and let cool slightly.
   
   Place the cabbage leaves, stem side down, on a flat work surface. Trim the stems or beat them to make them easier to roll.
3. In a large bowl, combine the beef, pork, rice, eggs, and fried onions. Season with Creole seasoning, salt, and pepper. Mix well with a heavy wooden spoon or your hands.
   
   Line a baking sheet or roasting pan with the remaining cabbage leaves.
   
   Place one cabbage leaf at a time, spooning about 1/4 cup of filling into the center of each leaf, depending on its size. Roll each leaf into a neat cylinder and place it in a single layer in the pan.
   
   Repeat with the remaining ingredients, stacking the cabbage rolls on top of each other if necessary. Pour the sauce over the rolls, cover tightly with aluminum foil, and bake until the meat is cooked through and the rolls are tender, about 2 hours.
   
   Remove the pan from the oven and serve the rolls with the remaining sauce on top (optional).