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Cabbage Rolls with Meat and Rice
Instructions
For cabbage rolls I choose a cabbage with thin leaves – they are more elastic after boiling. I heat water in a wide pot and lower the head into the boiling water. When the outer leaves soften, I carefully cut them off the stalk and take them out to cool. I remove all the leaves I need in this way, one after another.
While the cabbage softens, I boil the rice. I take a not-quite-full cup of short-grain rice and cook it in water at a 1:1 ratio. When the rice has absorbed all the water, I take it off the heat and transfer it to a plate to cool.
For cabbage rolls I use minced pork of medium fat content – it gives a juicy filling. Minced meat that is too lean will make the cabbage rolls a little dry.
I combine the minced meat with the cooled boiled rice in a deep bowl. I mix until smooth.
I prepare the vegetable sauté. I finely chop the onion and sauté it in vegetable oil until soft.
I grate the carrot on a grater or in a food processor. It gives the filling juiciness and sweetness.
I add the carrot to the onion and sauté them together until soft. I do not fry them too much – the vegetables should become fragrant and soft, but not browned.
I set aside a few spoonfuls of the vegetable sauté for the sauce. The rest goes into the filling.
I add the main part of the sautéed vegetables to the minced meat with rice. I mix all the ingredients together.
I season the filling with salt and pepper to taste. I knead it thoroughly until smooth and even.
I start shaping the cabbage rolls. On each cabbage leaf I place a full tablespoon of filling.
I fold the cabbage leaf into an envelope: first I tuck in the side edges, then I roll it up from the base to the top.
I place the shaped cabbage rolls seam side down so they do not unwrap during frying.
I fry the cabbage rolls in vegetable oil on both sides until lightly browned. A golden crust makes them especially aromatic.
I transfer the fried cabbage rolls into a pot for stewing. Between the layers I distribute the reserved vegetable sauté.
I pack the cabbage rolls tightly, sprinkling each layer with sautéed vegetables for extra aroma and juiciness.
I prepare the tomato sauce. I mix the tomato juice with tomato paste diluted in water. The sauce should be rich but not too thick.
I pour the tomato sauce over the cabbage rolls so that they are completely covered by the liquid. I stew them over low heat under a lid for 40 minutes. Then I turn off the heat and let them stand for 5–10 minutes.
I serve the cabbage rolls hot, drizzled with the tomato sauce from the pot. I always serve sour cream with them – it perfectly complements their flavour.
Tips
- 1
Choose a cabbage with thin leaves – thick ones stay tough even after boiling. Young cabbage works best.
- 2
Boil the rice until half-cooked – it will finish cooking while the cabbage rolls stew. If cooked fully, the rice in the filling may turn mushy.
- 3
Fry the cabbage rolls before stewing – a golden crust keeps them from falling apart and adds aroma.
- 4
After stewing, let the cabbage rolls rest under the lid – this way they soak up the sauce better and become juicier.
FAQ
Can I use a mixed mince? +
Yes, a 1:1 mix of pork and beef mince works very well. Pure beef mince will be a little dry, so add a little lard or butter.
How do I soften the thick veins on the leaves? +
I cut off the thick veins at the base of the leaf with a knife, or lightly flatten them with a kitchen mallet. This way the leaf rolls up more easily and does not break.
Can I cook the cabbage rolls in the oven? +
Yes, place the cabbage rolls in a baking dish, pour over the sauce, and bake at 180°C under foil for 40–50 minutes. Remove the foil 10 minutes before the end for a golden crust.
How long do the finished cabbage rolls keep? +
Up to 3 days in a closed container in the refrigerator. I reheat them in a pan with a little sauce or in the microwave. They can also be frozen for up to 2 months.
Why do the cabbage rolls fall apart during stewing? +
The causes are: cabbage leaves that are too soft, wrapping that is not tight enough, or too vigorous boiling. Stew them over low heat and place the cabbage rolls seam side down.
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