Cabbage rolls on a vegetable pillow
10 servings
60 minutes
Cabbage rolls on a vegetable bed are a dish that embodies home comfort and the traditions of European cuisine. Tender cabbage leaves soaked in the aromas of stewed vegetables and tomato-sour cream sauce hide a juicy filling of two types of meat and fluffy rice. The origins of this dish delve into culinary traditions where the combination of simple and accessible ingredients creates an amazing taste. The cabbage rolls are soft, with a rich meaty flavor that beautifully complements the sweetness of roasted vegetables and the slight acidity of the tomato sauce. They are perfect for family lunches and dinners, as well as being an excellent choice for cozy gatherings. Serving them on a vegetable bed adds special harmony to the dish, enriching each bite with a rich spectrum of flavors.
1
We clean the cabbage head from damaged leaves and cut out the core. We remove the leaves from the head and dip them in boiling water for 10 minutes.
- Cabbage: 1 piece
2
First, we boil the rice separately after rinsing it in running water. The rice should be covered with water by 1 finger, then we bring it to a boil and let it drain in a colander.
- Short-grain (round) rice: 250 g
3
To prepare the minced meat: grind and mix two types of meat, add finely chopped onion (not all) and spices (to taste). Mix the minced meat with cooled rice, salt, and pepper.
- Ground beef: 500 g
- Ground pork: 250 g
- Onion: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
4
For the vegetable cushion: finely chop the onion and bell pepper, grate the carrot. Fry in vegetable oil, add salt. Mix well — the vegetable cushion is ready.
- Onion: 2 pieces
- Bell pepper: 2 pieces
- Carrot: 2 pieces
- Vegetable oil: 2 tablespoons
- Salt: to taste
5
Chop the tomatoes in a blender, strain through a sieve to remove the seeds. Mix the tomato mixture with sour cream, adding salt, pepper, and nutmeg to taste.
- Tomatoes: 6 pieces
- Sour cream: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
- Nutmeg: to taste
6
We start forming the cabbage rolls: place a tablespoon of filling on a cabbage leaf and carefully wrap it.
- Ground beef: 500 g
- Ground pork: 250 g
- Short-grain (round) rice: 250 g
- Cabbage: 1 piece
7
In a thick-bottomed pot, place a portion of the sautéed vegetable mixture. Then add a layer of cabbage rolls. Again, add the sautéed vegetable mixture and a layer of cabbage rolls. Pour everything with tomato-sour cream sauce.
- Carrot: 2 pieces
- Bell pepper: 2 pieces
- Onion: 2 pieces
- Vegetable oil: 2 tablespoons
- Salt: to taste
- Sour cream: 2 tablespoons
- Tomatoes: 6 pieces
- Nutmeg: to taste
- Ground black pepper: to taste
8
Bring to a boil. Then let it simmer on low heat for an hour. You can add a piece of butter in the middle.
- Bay leaf: 10 g
