Transfer to a serving dish scatter with the tomatoes and chives and keep warm. Line the bottom of a 13 x 9 roasting pan or glass dish with a layer of sauce. Simmer covered 10 12 minutes or until tender. Add leek and simmer until tender. Serve with the leek sauce and mashed potatoes.

Cabbage rolls freeze well before or after cooking. Place cabbage rolls seam side down on top of sauce. Bake for 2 hours in a preheated 350 f oven. Works great in the oven or a slow cooker. Bring to a boil.

Return liquid to the pan. Stuff the cabbage leaves with the potato filling. Cook uncovered 20 25 minutes or until tender. For the mashed potatoes. 750 g potatoes 26 5 oz waxy not starchy 1 2 cup unsweetened soy milk 1 tablespoon olive oil salt pepper and nutmeg to taste.

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Stir in crème fraiche. Bring to a boil. Top cabbage rolls with remaining sauce then cover the whole pan with tin foil. Meanwhile in a large saucepan combine cabbage onion and 1 4 cup water. Combine the scallion with the potatoes milk butter nutmeg salt and pepper to taste.

Remove the cabbage rolls from the pan and keep warm. How to make potato filled cabbage rolls. For the mashed potatoes rinse the potatoes and cook 30 40 minutes. Boil 1 minute or until thickened. Remove twine from the rolls.

Brush a baking tray or pan with butter or olive oil and arrange the rolls seam side down in a single layer. Strain cooking liquid through a sieve. Finely grate or puree the potatoes and onion. Add the hot milk and butter and stir until smooth with a wooden spoon. Place potatoes in a 6 qt.

Stir in cornstarch dissolved in a little water. Remove the stuffed cabbage rolls from the freezer and press them upright into the mashed potatoes. After the end of cooking peel the potatoes and press while hot through a potato ricer into a pot. For the mashed potatoes peel the potatoes and boil them in salted water until tender. 1 add the cabbage to a pot of boiling water core down and cook for 10 minutes.

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Season with salt nutmeg and pepper. Brush the top of the rolls with some melted butter or oil and bake at 350 f until golden. Add water to cover. While the rolls are baking prepare the mashed potatoes and the bacon sauce. Then mash them with butter corn starch and egg yolks and spread the mashed potatoes in the springform pan.

Continue filling and rolling all the cabbage leaves. Serve with pan juices and a drizzle of sour cream or mix the pan juices with sour cream and ladle it over the cabbage rolls. Carefully remove 4 5 leaves allowing cabbage to simmer for an additional 5 minutes after each set of leaves removed. Peel the potatoes quarter them and place in a large pot with enough salt water to cover them generously. Discard any small remainder.

Discard any small remainder. Continue filling and rolling all the cabbage leaves. Season with salt nutmeg and pepper. Stir in cornstarch dissolved in a little water. Brush a baking tray or pan with butter or olive oil and arrange the rolls seam side down in a single layer.

Peel the potatoes quarter them and place in a large pot with enough salt water to cover them generously. Remove the cabbage rolls from the pan and keep warm. Stir in crème fraiche. Return liquid to the pan. Cabbage rolls freeze well before or after cooking.

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Carefully remove 4 5 leaves allowing cabbage to simmer for an additional 5 minutes after each set of leaves removed. Transfer to a serving dish scatter with the tomatoes and chives and keep warm.