Usuba
Cabbage Rolls with Meat Filling
A classic dish of cabbage leaves stuffed with a mixture of ground beef and pork with rice. Cabbage rolls are fried and then stewed in tomato sauce until tender. Served with sour cream.
- Total
- 120 min
- Standard serving
- 571.9 g
Ingredients
Total 10
Instructions
- 1
Step 1
Boil the rice until cooked.
- 2
Step 2
While the rice is cooking, carefully separate the cabbage into leaves.
- 3
Step 3
Put the cabbage leaves in boiling water for 3 minutes.
- 4
Step 4
Cut off the veins if they protrude significantly. The leaf surface should be as flat as possible.
- 5
Step 5
Finely chop the onion.
- 6
Step 6
Mix rice, onion, beef and pork mince. Season with salt and pepper to taste. The volume of rice and mince should be in a 1:1 ratio.
- 7
Step 7
Roll the cabbage rolls: place a small amount of filling on a cabbage leaf and roll it like an envelope. Leave a few leaves for the base at the bottom of the pot — you can use damaged leaves.
- 8
Step 8
Fry the cabbage rolls in vegetable oil over high heat for several minutes until they are golden brown.
- 9
Step 9
Line the bottom of the pot with the remaining cabbage leaves, and arrange the cabbage rolls tightly on top.
- 10
Step 10
Fry the flour in vegetable oil (in a 1:1 ratio) until it smells like bread.
- 11
Step 11
Add tomato puree, mix carefully to avoid lumps, and fry slightly.
- 12
Step 12
Pour cold water so that the finished sauce completely covers the cabbage rolls, and bring to a boil.
- 13
Step 13
Pour the sauce and simmer over low heat for 40 minutes.
- 14
Step 14
Serve with sour cream and cabbage roll sauce.
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