Stuffed Cabbage Rolls
There are many recipes for cabbage rolls, and every cook has their own secret. The dish made this way is very delicious! You can use any minced meat that suits you as a base (the author used a mixture of pork and beef). Short-grain rice was used without pre-boiling.
- Total cooking time
- not set
- Number of servings
- 7
- Recipe difficulty
- 4 / 5
Ingredients
for 7 servings
- medium head of cabbage
- minced meat 500 g
- rice 100 g
- onion 150 g
- carrot 150 g
- salt
- pepper
- vegetable oil
- sour cream 300 g
- tomato sauce 300 g
- garlic clove 2-3 clove
Instructions
Step 1 of 21
Separate the leaves from the cabbage.
Step 2 of 21
Bring water to a boil in a large pot (3–4 liter). Place the leaves in it. Leave them until softened (2–3 minutes). Remove the leaves with a slotted spoon and let them cool.
Step 3 of 21
Finely chop the onion.
Step 4 of 21
Grate the carrot on a fine grater.
Step 5 of 21
Combine the minced meat with the rice.
Step 6 of 21
Mix well.
Step 7 of 21
Add the carrot and onion to the mixture.
Step 8 of 21
Season with pepper and salt.
Step 9 of 21
Mix well.
Step 10 of 21
Place a portion of the minced meat onto a cabbage leaf.
Step 11 of 21
Fold over the top edge.
Step 12 of 21
Fold over the side edges.
Step 13 of 21
Fold over the bottom edge.
Preparing the sauce
Step 14 of 21
Combine the tomato sauce and sour cream.
Step 15 of 21
Add garlic pressed through a garlic press. Add a little salt.
Step 16 of 21
Mix well.
Step 17 of 21
Brown the cabbage rolls in vegetable oil on one side.
Step 18 of 21
Flip and brown on the other side.
Step 19 of 21
Pour in the sauce.
Step 20 of 21
Pour in water so that it completely covers the cabbage rolls. Cover with a lid. Stew for 35–40 minutes.
Step 21 of 21
Serve the dish together with the sauce it was stewed in and sour cream.