Stuffed Cabbage Rolls Recipe

For the tomato sauce
2 tbsp olive oil

1 medium onion, chopped

2 cloves garlic, minced

1 can (800 g) of crushed tomatoes

2 tbsp tomato paste

2 cups beef or vegetable broth

1 tsp sugar (to balance the acidity)

1 tsp paprika

1 tsp salt

½ tsp black pepper

1 bay leaf

Necessary Kitchen Utensils
A large pot (for blanching the cabbage)

A large salad bowl

A cutting board and a sharp knife

A skimmer

A large skillet or saucepan (for the sauce)

Measuring cups and spoons

A gratin dish or casserole dish (for oven cooking)

Aluminum foil or a lid