Stuffed cabbage
6 servings
120 minutes
Stuffed cabbage is an exquisite author’s recipe that combines the tenderness of vegetables with the richness of meat filling. This dish resembles traditional cabbage rolls but in a new interpretation where the cabbage head remains whole, creating an impressive and convenient way to serve. Cabbage leaves soaked in broth and cream become soft and aromatic, while the filling with milk and bread adds special juiciness. Baked in the oven, it acquires a golden crust and rich flavor. Stuffed cabbage is perfect for family dinners as well as festive tables, surprising guests with its original appearance.
1
Take a small whole cabbage, clean the top leaves, cut the core, and place it in boiling salted water. When the cabbage is cooked enough that the leaves do not break, remove it from the water and place it on a sieve to drain.
- White cabbage: 1 piece
- Salt: to taste
2
To prepare the minced meat, pass it through a meat grinder, mix it with bread soaked in milk, and pass it through the meat grinder again. Add oil, salt to the resulting minced meat, and mix everything well.
- Meat: 500 g
- White bread: 125 g
- Milk: 1 glass
- Vegetable oil: 3 tablespoons
- Salt: to taste
3
When the cabbage cools, separate the leaves, lightly salt them, fill with minced meat, then fold the leaves back, shape into a cabbage head, place in a pan, drizzle with oil, add broth or water, and put in the oven for an hour.
- Salt: to taste
- Vegetable oil: 3 tablespoons
- Meat: 500 g
4
15-20 minutes before the baking is done, pour sour cream over the cabbage. Transfer the cooked cabbage to a plate, cut into pieces, and drizzle with the strained sauce in which the cabbage was stewed.
- Sour cream: 1 jar