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For the tomato sauce
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2 tbsp olive oil
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1 medium onion, chopped
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2 cloves garlic, minced
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1 can (800 g) of crushed tomatoes
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2 tbsp tomato paste
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2 cups beef or vegetable broth
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1 tsp sugar (to balance the acidity)
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1 tsp paprika
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1 tsp salt
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½ tsp black pepper
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1 bay leaf
Necessary Kitchen Utensils
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A large pot (for blanching the cabbage)
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A large salad bowl
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A cutting board and a sharp knife
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A skimmer
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A large skillet or saucepan (for the sauce)
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Measuring cups and spoons
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A gratin dish or casserole dish (for oven cooking)
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Aluminum foil or a lid
