Homemade cabbage rolls
8 servings
90 minutes
Homemade cabbage rolls are a symbol of comfort and family traditions in Russian cuisine. Their history traces back to European dishes where meat was wrapped in leaves, but in Russia, cabbage rolls have become a true classic treat. Tender minced meat mixed with sautéed vegetables and rice is carefully wrapped in soft cabbage leaves to reveal its rich flavor after frying and stewing. The rolls are juicy with a slight sweetness from the carrots and onions, while the creamy sauce adds a velvety texture. This dish is perfect for family lunches, warming with its aroma and rich taste any time of the year.
1
We make minced meat. Pass the meat through a meat grinder. Slightly sauté the onion and carrot, then pass them together with the minced meat. You can add a bit of boiled rice. Add salt and pepper.
- Ground meat: 600 g
- Onion: 1 piece
- Carrot: 1 piece
- Salt: to taste
2
We separate the cabbage into leaves. In a large pot, we pour water, add a little salt, and bring it to a boil. We reduce the heat to minimum, add the cabbage leaves to the pot, and turn off the heat 1-2 minutes after boiling. The leaves will be ready - they should not break when we wrap the filling.
- White cabbage: 1 piece
- Salt: to taste
3
We wrap the minced meat in leaves and tie the cabbage rolls with string.
4
Fry the cabbage rolls in vegetable oil on both sides over high heat until golden-brown.
- Vegetable oil: 1 tablespoon
5
In the remaining juice in the pan, we make a sauce: add flour, a bit of butter, lightly fry, add water and bring to a boil.
- Wheat flour: 1 tablespoon
- Butter: 1 tablespoon
6
Place the cabbage rolls in a pan, pour sauce over them, and simmer on low heat for 30-40 minutes until cooked.
