Cabbage Rolls

Cooking cabbage rolls with meat and rice, of course, takes time, but it’s worth the trouble 
1 medium cabbage 
500 g minced meat (beef, pork, or mixed) 
1 large onion 

1 carrot 

1 cup rice 

2-3 tablespoons of tomato paste 

1 egg 

Salt, pepper, spices (to taste) 

1 bay leaf 

500 ml tomato sauce (passata) 

Sour cream or cream for serving 

Let’s start cooking: 

First, take the cabbage and cut out the main head. Put it in a pot of boiling water for a couple of minutes to make the leaves softer and easier to roll. And then carefully separate the leaves from the head one by one. In another pot, cook the rice until half cooked (about 5-7 minutes), then drain the water and leave the rice to cool. 

Finely chop the onion and fry in a pan until golden brown. Add grated carrots to it and continue cooking until the vegetables are soft. 

Mix the fried onions and carrots with minced meat in a large bowl. Add boiled rice, egg, salt, pepper, and your favorite spices. Mix everything thoroughly – this will be the stuffing for cabbage rolls. 

Now the most fun – twisting cabbage rolls. Take each cabbage leaf and place a portion of the filling on it. Fold the sheet first

When the cabbage rolls are ready, carefully place them on a plate, pour the tomato sauce on top. Cabbage rolls are served with sour cream or cream – they give a delicate taste and make the dish even tastier. 

This is such a simple and delicious recipe! 

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