Cabbage rolls with boiled meat, rice and vegetables
4 servings
30 minutes
Cabbage rolls with boiled meat, rice, and vegetables are a traditional Russian dish filled with the aromas of home comfort. The origins of cabbage rolls trace back to the ancient cuisine of the Eastern Slavs and over time they have become an integral part of Russian gastronomy. In this version, tender cabbage leaves wrap a juicy filling of boiled meat, fluffy rice, and aromatic vegetables. The sour cream sauce adds softness and a velvety taste to the dish, making it even richer. Cabbage rolls are baked until golden brown and served hot, soaked in thick sauce. They are perfect for family dinners and festive gatherings, and their balanced composition makes them a healthy and nutritious choice. This cozy dish embodies the warmth of Russian cuisine and brings generations together at one table.
1
Boil the cabbage head (without the core) in salted water until half-cooked, separate into individual leaves, and cut the stem from each leaf.
- White cabbage: 250 g
2
After that, chop the carrot and swede into small cubes and sauté with oil in a small amount of water.
- Carrot: 30 g
- Swede: 30 g
- Butter: 10 g
3
Boil the meat, pass it through a meat grinder, mix it with stewed vegetables, boiled fluffy rice, and chopped greens, knead well, divide into 2-3 parts, wrap in cabbage leaves, place in a pot, pour with sour cream sauce, and bake.
- Meat: 100 g
- Carrot: 30 g
- Swede: 30 g
- Rice: 20 g
- Parsley: 5 g
- White cabbage: 250 g
- Sour cream: 30 g
4
To prepare sour cream sauce, mix flour with sour cream and pour this mixture into boiling vegetable broth (75 g); let it boil for 5 minutes, strain, add 5 g of butter (in pieces) and mix well.
- Wheat flour: 5 g
- Sour cream: 30 g
- Vegetable broth: 75 ml
- Butter: 10 g