Cabbage rolls stuffed with vegetables
4 servings
60 minutes
Stuffed cabbage rolls with vegetables are a refined dish of Russian cuisine, rooted in the traditions of home cooking. The combination of tender cabbage leaves enveloping a filling of fragrant sautéed vegetables, boiled rice, and eggs creates a harmony of taste and texture. The prepared rolls are first lightly fried and then simmered in a sour cream sauce that gives them softness and rich flavor. A special touch is the fresh dill that completes the composition, filling the dish with freshness. Cabbage rolls can be served as a standalone dish or with a side; they pair excellently with rye bread and light salads. This cozy, hearty food warms the soul and evokes memories of family lunches. An ideal choice for lovers of classic home cooking!
1
Clean the white cabbage, cut out the core, place the head in boiling water, and cook until half done.
- White cabbage: 800 g
2
Remove the cabbage from the water, let it drain, separate it into leaves, and lightly hit the stalks with a mallet.
3
Fry the carrots, onions, and turnips until cooked.
- Carrot: 4 pieces
- Onion: 2 pieces
- Turnip: 1 piece
4
Boil the eggs hard.
- Chicken egg: 1 piece
5
Cook the rice until ready.
- Rice: 1 tablespoon
6
Mix fried vegetables, eggs, and rice.
- Carrot: 4 pieces
- Onion: 2 pieces
- Turnip: 1 piece
- Rice: 1 tablespoon
- Chicken egg: 1 piece
7
Place the filling on the cabbage leaves. Wrap them into envelopes.
- White cabbage: 800 g
8
Coat the cabbage rolls in flour. Fry in a pan.
- Wheat flour: 1 tablespoon
9
Pour with sour cream mixed with onion.
- Sour cream: 1 jar
- Onion: 2 pieces
10
Sprinkle with greens before serving.
- Dill: to taste
