Somewhat Baltic-Style Cabbage Rolls

The sauce is a more northern style

Here is the recipe for the filling and sauce as promised. The filling is a variation of the Baltic style of cabbage roll. The sauce is a mix of more Russian styles. The final product is very tasty. Go here for how to roll the cabbage leaves and here for another type of filling entirely. By the way someone got Russian and German cookbooks for Christmas!

Baltic Style Cabbage Rolls

• 3 lb head of green cabbage
• 1 lb ground veal
• 1/2 lb ground pork
• 1 cup breadcrumbs
• 1 large onion diced fine
• 2 tbsp dried sage
• 2 eggs beaten
• Salt/pepper
• 1 14 oz can diced tomatoes
• 1 cup Greek yogurt
• 2 tbsp butter

Separate the cabbage leaves. Mix the meat, breadcrumbs, sage, eggs, and 1/2 the chopped onion until it resembles meat loaf. Season with salt and pepper. Fill the cabbage leaves with the meat mixture and roll them up. Place each roll seam side down in a large roasting dish. In a frying pan heat the butter and saute remaining onion over medium heat until golden. Add tomatoes and bring to a simmer. Add yogurt and stir well. Season sauce with salt and pepper and then spoon it over the cabbage rolls. Bake rolls at 340 degrees until browned on top and meat is done, about 1-1 1/2 hours. Serve hot.