Stuffed Cabbage Rolls
Quick answer
- Total time
- 70 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 8
About this dish
As the rolls cook slowly over low heat, the cabbage gives up its sweetness and softens the sharpness of the tomato sauce.
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Pack them tightly into the pot so they hold together while they simmer.
Ingredients
Instructions
- 1
Cut out the cabbage core deeply, separate the leaves one by one, and blanch them in boiling water for 2 minutes.
Lift them out when they bend easily, then drain well so the filling does not slide.
- 2
Lay each leaf flat and press the thick central vein gently with a rolling pin until it thins.
Do not press hard enough to tear the leaf, just make it flexible enough to fold.
- 3
Heat 1 tablespoon olive oil over medium heat, then sauté 120 g onion and 2 garlic cloves for 2 to 3 minutes.
Stop when fragrant and translucent, then cool briefly before mixing with the raw beef.
- 4
Mix the cooled onion and garlic with 350 g ground beef, 1 cup cooked rice, and 1 teaspoon salt.
Break up any clumps of rice so the filling packs evenly and cooks through at the same pace.
- 5
Place filling on the inner side of each cabbage leaf, fold in both sides, and roll firmly.
If a leaf tears, patch it with a smaller leaf before rolling so the filling stays enclosed.
- 6
Spread some tomato sauce on the bottom of the pot and pack the rolls tightly with the seam side down.
Pour over the remaining sauce, cover, and simmer on low for 35 minutes until tender.
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