Cabbage Rolls with Meat and Rice
Cut out the cabbage core, lower the head into boiling salted water, and remove the leaves as soon as they soften, every 2–3 minutes. Use a knife to trim the thickened parts of the veins. Boil the rice in salted water for 7 minutes until partially cooked, then drain in a sieve. Finely chop the onion, grate the carrot, and sauté in oil for 5 minutes until softened. Mix the ground meat, rice, half of the sautéed vegetables, salt, and pepper. Place 1,5–2 tbsp of the filling on each leaf and fold into an envelope. Arrange the small leaves on the bottom of a cooking pot, then pack the cabbage rolls tightly on top, seam side down. Mix the tomato paste, sour cream, hot water, and the remaining sautéed vegetables, pour over the cabbage rolls, and add the bay leaf. Cover with a lid and simmer over low heat for 50–60 minutes, until the cabbage is tender.
Ingredients
- ✓White cabbage (leaves)
- ✓Pork and beef mince
- ✓Rice
- ✓Onion
- ✓Carrot
- ✓Sunflower oil
- ✓Tomato paste
- ✓Sour cream
- ✓Water
- ✓Bay leaf
- ✓Salt
- ✓Ground black pepper
How to cook
- 1
Cut out the cabbage core, lower the head into boiling salted water, and remove the leaves as soon as they soften, every 2–3 minutes.
- 2
Use a knife to trim the thickened parts of the veins.
- 3
Boil the rice in salted water for 7 minutes until partially cooked, then drain in a sieve.
- 4
Finely chop the onion, grate the carrot, and sauté in oil for 5 minutes until softened.
- 5
Mix the ground meat, rice, half of the sautéed vegetables, salt, and pepper.
- 6
Place 1,5–2 tbsp of the filling on each leaf and fold into an envelope.
- 7
Arrange the small leaves on the bottom of a cooking pot, then pack the cabbage rolls tightly on top, seam side down.
- 8
Mix the tomato paste, sour cream, hot water, and the remaining sautéed vegetables, pour over the cabbage rolls, and add the bay leaf.
- 9
Cover with a lid and simmer over low heat for 50–60 minutes, until the cabbage is tender.
Get the app to save & cook
In RESET a recipe is auto-counted in your daily calories and macros.
Download the appCalories and macros are approximate and for reference only. This is not medical advice — for personal recommendations consult a doctor or dietitian.
Related recipes
Apple Berry Crumble
Preheat the oven to 190 °C. Core the apples, cut them into 2 cm cubes, mix with the berries, one-third of the sugar, and cinnamon, and place in a baking dish. For the crumble, mix the rolled oats, flour, and remaining sugar, add the cold butter in cubes, and rub with your fingers until you have large, moist crumbs. Scatter the crumble evenly over the fruit without pressing it down. Bake for 30–35 minutes, until the top is browned and the fruit juices are bubbling around the edges. Let stand for 10 minutes and serve warm — on its own or with a spoonful of yogurt.
≈ 1392 kcalDeviled eggs with mustard and dill
Place the eggs in a saucepan, cover with cold water, and bring to a boil; cook for 10 minutes over moderate heat. Transfer the eggs to cold water for 5 minutes, then peel. Cut the eggs in half lengthwise and carefully remove the yolks into a bowl. Mash the yolks with a fork, add mayonnaise, mustard, and finely chopped dill, season with salt, and stir until smooth. Fill the egg white halves with the filling using a spoon or piping bag, sprinkle with paprika, and serve chilled.
≈ 678 kcalTuna and Egg Sandwich
Boil the egg for 9 minutes after the water comes to a boil, cool and finely chop. Drain the tuna and mash it with a fork. Mix the tuna with the egg, yogurt and mustard, and season with pepper. Cut the cucumber into thin slices. Place the lettuce leaves, filling and cucumber on a slice of bread, cover with the second slice and cut diagonally.
≈ 577 kcal