Cabbage dumplings with buffalo minced meat in tomato sauce in the oven.

For the sauce:

In a large frying pan, add the olive oil and sauté the chopped onion and garlic first. Add the chopped celery and then the salt, pepper, and cumin. Add the grated tomatoes and deglaze with the wine. Once the alcohol has evaporated, boil until the sauce reduces and add the vegetable stock and sugar.

Cover and bake for about 30 minutes. Just before removing the sauce from the heat, add the milk and the chopped parsley and mint and stir. Remove the sauce from the heat and cover with the lid.

For the filling:

In a bowl, add the Boras Buffalo minced meat and all the ingredients together. (the onion, garlic, parsley and mint, chopped) Mix all the ingredients well, kneading the Buffalo minced meat for about 5 minutes.

For the cabbage:

With a knife, remove the white stem from the cabbage and boil the cabbage in a large pot for about 15 minutes with water covering the cabbage. Once the cabbage has cooled down, fill each section with a tablespoon of the minced meat mixture. Roll up tightly like dolma.

Baking: In a preferably medium-sized casserole dish (or a Pyrex pan that we will cover with aluminum foil), pour a quantity of the sauce on the bottom and place the cabbage rolls tightly together with the seam facing down. Continue and pour tomato sauce before each new layer.

Finally, pour over the remaining sauce and a little more olive oil.

Bake in a preheated oven at 180 degrees for about an hour and a half.

At 45 minutes, we check our food to see if it has the necessary moisture and add a little hot vegetables if necessary.

Serve with a little chopped parsley and freshly ground pepper. Ideally, grate a little feta cheese over each plate…