Cabbage rolls with beef in Greek style
12 servings
90 minutes
Recipe from Damir Khairetdinov, chef of the restaurant "Pythagoras".
1
Prepare all the ingredients. Pre-make the béchamel sauce.
2
Chop one onion and fry it in vegetable oil until golden brown.
- Onion: 2 heads
- Salt: to taste
- Ground black pepper: to taste
- Ground beef: 800 g
3
Add minced meat to the onion and lightly fry, stirring and breaking up clumps with a spatula.
- Ground beef: 800 g
4
Add oregano, salt, pepper, and adjika to the minced meat. Simmer the minced meat until cooked for 20 minutes.
- Oregano: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
- Adjika: 50 g
5
Boil orzo until half-cooked, 2-3 minutes in boiling water, then add orzo to the minced meat along with béchamel sauce and chopped parsley, and mix well.
- Orzo pasta: 100 g
- Bechamel sauce: 250 ml
- Parsley: 50 g
6
Prepare the sauce. Finely chop the remaining onion and garlic, sauté in vegetable oil, adding whole thyme sprigs to the pan, until golden.
- Onion: 2 heads
- Garlic: 2 cloves
- Thyme: 4 sprigs
7
Add red wine and simmer for 5 minutes.
- Red dry wine: 250 ml
8
Pour in the carrot juice and reduce the sauce by a little more than half, about 20 minutes.
- Freshly squeezed carrot juice: 500 ml
9
Remove thyme from the sauce, blend the sauce until smooth. Bring the sauce to a boil and add salt to taste. If you want the sauce to be completely smooth, strain it through a fine sieve.
- Thyme: 4 sprigs
- Salt: to taste
10
Separate the Savoy cabbage into leaves, blanch them for 2-3 minutes in boiling water, then transfer to ice water to preserve color. Place about 80 grams of filling (1 heaping tablespoon) on each cabbage leaf, closer to the stem.
- Savoy cabbage: 1 piece
- Ground beef: 800 g
11
Wrap the filling by folding the edges of the sheet.
12
Fry the cabbage rolls in vegetable oil until golden brown.
- Salt: to taste
13
Serve the cabbage rolls with the prepared sauce. Optionally garnish with microgreens.
- Micro salad: to taste