Usuba
Cabbage Rolls with Ground Meat
A classic dish made with tender cabbage leaves filled with seasoned meat. Cabbage rolls are fried until golden and braised in a fragrant sauce over low heat. The result is a juicy, hearty dish with a soft texture and rich flavor.
- Total
- 90 min
- Standard serving
- 308.1 g
Ingredients
Total 8
Instructions
- 1
Step 1
Pass the meat through a meat grinder. Lightly sauté the onion and carrot, then pass them together with the ground meat. Optionally add some boiled rice. Season the ground meat with salt and pepper to taste.
- 2
Step 2
Separate the cabbage head into leaves. Pour water into a large pot, add a pinch of salt and bring to a boil. Reduce the heat to minimum, place the cabbage leaves in the pot and turn off the heat 1–2 minutes after boiling. The leaves should become soft and elastic, but not break when wrapping the filling.
- 3
Step 3
Wrap the filling in cabbage leaves and tie each cabbage roll with twine so it doesn't fall apart during cooking.
- 4
Step 4
Fry the cabbage rolls in vegetable oil on both sides over high heat until they turn golden brown.
- 5
Step 5
Prepare the sauce in the remaining juice in the pan: add flour and butter, lightly fry, then add water and bring to a boil.
- 6
Step 6
Transfer the cabbage rolls to a pot or baking dish, pour the sauce over them, and simmer over low heat for 30–40 minutes until fully cooked.
Cooked it?Did you cook this recipe?
Rate itRate the result
Your rating will be saved after sign-in
