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Ingredients

Adjust Servings:
White Cabbage – 1 Young
Beef – 10 ½ oz (300 g)
Chicken Fillet – 10 ½ oz (300 g)
Rice – 3 ½ oz (100 g)
Zucchini – 3 ½ oz (100 g)
Tomatoes – 1
Carrots – 1
Tomato Juice – 1 cup
Sunflower Oil – 3 ⅓ fl oz (100 ml)
Butter – 1 ¾ oz (50 g)
Scallions – ½ bunch
Dill – ½ bunch
Parsley – ½ bunch
Salt – to taste
Ground Black Pepper – to taste

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Stuffed Cabbage Rolls

Stuffed Cabbage Rolls

  • 40 min
  • Serves 6
  • Medium

Ingredients

Recipe

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As soon as you see young cabbage on the grocery store shelves, be sure to get a couple of heads. This time, we are not going to braise them, though. Instead, we will prepare delicious cabbage rolls. The delicate leaves work perfectly for this recipe — stuffed cabbage rolls turn out juicy and melt-in-your-mouth soft.

To make these cabbage rolls even tastier, we added some zucchini and tomato to the minced meat. The cushion of carrots prevents stuffed cabbage rolls from burning, and the tomato juice in which they stew adds a bit of sourness. We limited ourselves to using only salt and pepper, but you can always add spices to taste.

Steps

1
Done

Rinse rice and boil until half cooked. Grind up all of the chicken and beef in a meat grinder and mix.

2
Done

Take a medium-sized young cabbage head, cut out the stalk, and lower it into boiling water. Cook until the leaves on top are soft. Disassemble the cabbage head into separate leaves and place them on a plate to cool.

3
Done

Combine the ground meat with rice, grated zucchini, finely chopped tomato, chopped herbs, salt, and pepper. Stir.

4
Done

Take a cabbage leaf and cut it into three parts. Place the filling on each and form a roll. Next, do the same with the rest of the leaves.

5
Done

Heat sunflower oil in a deep pan, add coarsely grated carrots and butter and fry for a little while.

6
Done

Place the cabbage rolls on top of the carrots, wholly cover with tomato juice and water. First, cover them with a plate and then place a lid on top. Simmer for 30 minutes.

Be sure to cook these phenomenal stuffed cabbage rolls while the cabbage is young and tender. They are so juicy you'll eat them in a couple of bites. Don't forget to place sour cream or your favorite sauce on the table. The fragrant cabbage rolls disappear from the plate almost instantly. Even Copperfield would be impressed!

Valerie

I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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