Cabbage rolls
4 servings
60 minutes
Cabbage rolls are essentially (and by origin) modified dolma made from grape leaves. As a wrapper, you can use not only white cabbage leaves, but also other cabbage leaves, for example, Savoy cabbage (except that Brussels sprouts won't work).
1
Chop the onion into small cubes and fry in vegetable oil until golden brown. Meanwhile, cook the rice until ready and cool it.
- Onion: 1 piece
- Vegetable oil: 60 ml
- Rice: 90 g
2
Boil the rice in parallel until cooked and cool it.
3
Mix the minced meat with rice, fried onions, salt, and pepper.
- Ground pork: 300 g
- Rice: 90 g
- Onion: 1 piece
- Ground black pepper: to taste
- Salt: to taste
4
Separate the cabbage into leaves, dip them in boiling water for 5 minutes, then drain in a sieve.
- White cabbage: 800 g
5
Gently pound the cabbage leaf stems until they become soft and thin.
6
Place some minced meat in the middle of the sheet and wrap the cabbage roll.
- Ground pork: 300 g
- White cabbage: 800 g
7
Slightly fry the cabbage rolls in a pan and transfer them to a saucepan or pot.
- White cabbage: 800 g
- Ground pork: 300 g
8
Pour a glass of water into the pan where the cabbage rolls were fried, add sour cream, tomato paste, and flour.
- Sour cream: 90 g
- Tomato paste: 90 g
- Wheat flour: 10 g
9
Bring to a boil, salt, and pour this sauce over the cabbage rolls.
- Salt: to taste
10
Put them on low heat, cover with a lid, and simmer for 30-40 minutes.
