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Stuffed Cabbage Rolls with Minced Meat
Instructions
I start with the filling. I pass the ready-made mince through the meat grinder once more together with three peeled onions – this way the filling turns out juicier and more uniform. I boil the rice until done and add it to the mince. I mix in the bacon for juiciness, salt to taste and stir thoroughly. I let the filling rest.
I prepare the Beijing cabbage. I cut off the lower part of the head so the leaves separate easily. I remove the leaves very carefully – they are fragile and tear easily. On each leaf I trim the thickening at the base.
I place the prepared leaves in a pot and pour boiling water over them for 5 minutes. I keep watch – the bottom leaves steam faster, so I take them out earlier. The leaves become pliable and do not break when rolled.
I put a couple of spoons of filling on a leaf. Beijing cabbage is harder to wrap than white cabbage, so I use less filling.
I wrap the leaf like an envelope – first I fold in the sides, then roll it up. I do it carefully so as not to tear the thin leaf.
I fry the cabbage rolls in a pan until golden – this gives them a special taste. I place the fried rolls into a pot.
I sprinkle with finely chopped dill and add a bay leaf for aroma.
I make the gravy. I finely chop the onion and fry it until golden. I add a tablespoon of flour and a tablespoon of tomato paste, then stir. I pour in water, salt and stir until smooth. I pour the sauce into the pot with the cabbage rolls.
I simmer the cabbage rolls under a lid for 30 minutes over medium heat. The Beijing cabbage becomes very soft and tender. Serve with sour cream or mayonnaise.
Tips
- 1
Choose the middle leaves of the Beijing cabbage – they are the strongest and best for wrapping. The top ones are too thin and the bottom ones are tough.
- 2
Do not keep the leaves in the boiling water too long – 5 minutes is enough, otherwise they become too soft and tear.
- 3
Always fry the cabbage rolls before stewing – this gives them a special taste and aroma.
- 4
Do not add too much filling – Beijing cabbage is harder to wrap, so it is better to use a little less.
FAQ
Why is Beijing cabbage better than white cabbage for cabbage rolls? +
Beijing cabbage is more tender, does not require long boiling and cooks faster. The rolls come out softer and more delicate in taste.
Do I need to boil the Beijing cabbage? +
No, it is enough to scald the leaves with boiling water for 5 minutes. Boiling will make them too soft and they will tear.
Can I use a different mince? +
Yes, pork, beef or mixed mince will work. Pork will make the rolls fattier and juicier.
Why do the cabbage rolls fall apart during stewing? +
Most likely the leaves were in the boiling water too long or too much filling was added. It is important to wrap them tightly and place them seam-side down.
Can I freeze the cabbage rolls? +
Yes, the shaped rolls can be frozen raw. Stew them without thawing, increasing the time by 15–20 minutes.
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