Cabbage Rolls in the Oven
6 servings
120 minutes
A simple recipe for delicious cabbage rolls that can easily withstand any liberties. Instead of white cabbage, you can use any other cabbage, instead of rice - millet or buckwheat, and instead of sour cream and tomato sauce, you can pour water over the cabbage rolls, then you will get a less caloric version of the dish. This particular method of cooking cabbage rolls is closest to the classic (and it is difficult to spoil), but a few life hacks still exist. When boiling cabbage, you can add a little vinegar to the water, then the leaves are more likely to retain their integrity. And from the remains of minced meat and unsuccessful leaves, you can mold lazy cabbage rolls and put them in the freezer to wait for their time.
1
Remove the damaged outer leaves of the cabbage and cut out the core.
- White cabbage: 1 piece
2
Boil water in a large pot and add the cabbage. Cook for 6-8 minutes.
- White cabbage: 1 piece
3
Remove the cabbage from the pot, let it cool slightly, and take off the leaves. Boil the separated leaves in the same pot for another 4-5 minutes.
- White cabbage: 1 piece
4
To cook rice: soak it in cold water in a 1:1 ratio, bring to a boil, and simmer covered on low heat for about 15 minutes (or until the rice absorbs all the water).
- Rice: 100 g
5
Chop the onion into small cubes. Heat vegetable oil in a pan and fry the onion until golden.
- Onion: 1 head
- Vegetable oil: 30 ml
6
Mix the minced meat with prepared onions and rice, add salt and pepper to taste. To check the saltiness of the mixture, take a teaspoon of the minced meat, shape it into a small patty, and quickly fry it in a pan. Taste the patty and add more salt to the mixture if necessary.
- Ground meat: 500 g
- Rice: 100 g
- Onion: 1 head
- Salt: to taste
- Ground black pepper: to taste
7
Prepare cabbage leaves. Cut off the protruding part of the thick veins or pound them with a hammer.
- White cabbage: 1 piece
8
Place a tablespoon of minced meat on the leaf and wrap the cabbage, tucking the sides of the leaf. Gather all the cabbages this way.
- Ground meat: 500 g
9
Place the remaining cabbage leaves at the bottom of the baking dish. Lay the stuffed cabbage on top.
- White cabbage: 1 piece
10
In the pan where the onion was fried, bring the tomato puree to a boil, add sour cream and mix. Season with salt and pepper to taste.
- Tomato puree: 400 ml
- Sour cream: 300 g
- Salt: to taste
- Ground black pepper: to taste
11
Pour the cabbage rolls with sour cream sauce, cover the dish with foil, and send it to an oven preheated to 180 degrees for 40 minutes.
- Sour cream: 300 g
12
Then remove the foil, increase the oven temperature to 220 degrees, and bake the cabbage rolls for another 5-7 minutes.
13
Sprinkle the ready cabbage rolls with greens and serve with sour cream.
- Green: to taste
- Sour cream: 300 g