Chinese Cabbage Rolls
4 servings
30 minutes
Cabbage rolls made from Chinese cabbage are a variation of a traditional Russian dish where soft cabbage leaves wrap around tender minced meat with rice and onion. Chinese cabbage adds special juiciness and lightness to the rolls, while bacon contributes a rich aroma. Historically, cabbage rolls appeared in Russia as a folk dish reminiscent of Eastern dolma but with their unique flavor. These rolls are soaked in aromatic broth and simmered until tender, creating a harmony of flavors. They are served with sour cream that complements their tenderness and highlights creamy notes. A wonderful dish for both home dinners and festive tables, they combine simplicity in preparation with rich taste, delivering true pleasure.
1
Mix the minced meat with boiled rice and onion, add salt and pepper.
- Rice: 100 g
- Mixed mince (beef and pork): 1 kg
- Onion: 1 head
2
Boil the lettuce leaves to soften them.
- Napa cabbage: 1 piece
3
Then, like in regular cabbage rolls, wrap the filling in cabbage leaves, fry the rolls on both sides, and place them in a pot. Layer them like this: a layer of rolls, on top three pieces of bacon (I roll it into a tube), then more rolls, and on top — bacon, and continue until the rolls are finished.
- Mixed mince (beef and pork): 1 kg
- Napa cabbage: 1 piece
- Bacon: 10 pieces
4
Dissolve half a broth cube in the water where the leaves were boiled and pour it over the cabbage rolls. Cover with a lid and simmer for 40 minutes on low heat.
- Chicken stock cube: 0.5 piece
5
Serve with sour cream.
