Cabbage rolls with veal
4 servings
60 minutes
Cabbage rolls with veal are a classic dish of Russian cuisine, where tender meat filling is combined with aromatic vegetables wrapped in juicy cabbage leaves. The history of cabbage rolls dates back to ancient times when cabbage and meat were staple foods in Slavic lands. This version uses veal, giving the dish a special tenderness and rich flavor. The slight acidity of the tomato sauce and butter make the texture of the cabbage rolls delicate and juicy. They are served with sour cream, providing a harmonious balance of flavors. Cabbage rolls are perfect for both everyday lunch and festive tables and can be prepared in advance and reheated without losing flavor. This dish warms the soul and evokes a sense of home comfort, blending tradition with gastronomic pleasure.
1
Grind the veal in a meat grinder, boil the rice until half-cooked, finely chop 1 onion, 2 cloves of garlic, and grate 1 carrot on a coarse grater.
- Veal: 700 g
- Rice: 100 g
- Onion: 2 pieces
- Garlic: 4 cloves
- Carrot: 2 pieces
2
Sauté the vegetables in vegetable oil, cool them down, mix with rice and minced meat, add finely chopped parsley, season with salt and pepper. Mix thoroughly again.
- Vegetable oil: 50 ml
- Parsley: 1 bunch
- Onion: 2 pieces
- Garlic: 4 cloves
- Carrot: 2 pieces
- Rice: 100 g
- Veal: 700 g
- Parsley: 1 bunch
- Vegetable oil: 50 ml
3
Cut the cores from 2 heads of cabbage, boil water in a large pot. Dip the heads in boiling water for 1.5-2 minutes, then remove the softened leaves. We will need a total of 15-20 of the largest green and juicy leaves. The remaining cabbage can be used for pickling.
- White cabbage: 2 pieces
4
Cut the hard vein from each cabbage leaf, place 1.5–2 tablespoons of filling on each leaf, and carefully wrap them into envelopes. Women are particularly good at wrapping, so if your wife is nearby doing nothing, you can involve her in this process.
5
In a large skillet, melt butter, add vegetable oil, and lightly fry the cabbage rolls on both sides.
- Butter: 50 g
- Vegetable oil: 50 ml
6
In a large skillet, sauté the remaining chopped onion, carrot, and garlic in the same oil mixture, add tomato paste, pour in a cup of boiling water, and stir. Pack the cabbage rolls tightly in the skillet, add water to just cover them, bring the dish to a boil, and simmer on low heat with the lid on for 30-35 minutes.
- Onion: 2 pieces
- Carrot: 2 pieces
- Garlic: 4 cloves
- Tomato paste: 1 tablespoon
- Vegetable oil: 50 ml
7
Serve with cold sour cream, although some prefer it in deep bowls with broth and vegetables.
- Butter: 50 g