Stuffed Cabbage Rolls
To make this, you will need a head of cabbage no smaller than 2 pounds. However, we will use only a few of the cabbage leaves from the top; the rest can be reserved for other use (such as a salad, coleslaw, etc.)
Serves 4
1 head cabbage (about 3 lbs)
1 lb ground beef
0.5 cup rice
2-3 fresh parsley sprigs
1 carrot
1 onion
2 tablespoons tomato paste
2-3 garlic cloves
4 tablespoons vegetable oil
2 teaspoons salt
Place the rice into a pot.
Add one cup of water and place over the medium heat for 5-7 minutes.
When most of the water boils out, take the rice off the stove, cover and let cool. The rice will absorb the remaining liquid.
Remove the top 2 cabbage leaves and discard. Cut out a little bit of the stalk.
Stick a fork deep into the stalk.
Place a large pot with 3-4 quarts of water on the stove. Bring to a boil, then add one teaspoon of the salt.
Put the cabbage into the boiling water and cook for 1-2 minutes.
Turn the cabbage around using the fork to ensure that the leaves cook evenly on all sides.
Take the cabbage out. Using a knife, carefully separate 2 top leaves.
Return the cabbage into the pot for another 2 minutes.
Repeat the process. You will need to have a total of 8 cabbage leaves.
Try not to overcook the cabbage. The goal is to slightly soften the leaves so that they can be more flexible and bend without breaking. If the cabbage is overcooked, the leaves will tear during stuffing.
Let the leaves cool.
Trim the thick part at the base of each leaf.
Prepare the stuffing. Transfer the cooled-off rice into a bowl. Add the meat.
Sprinkle with a half of a teaspoon of the salt.
Finely chop the parsley and add to the meat and rice.
Mix well to combine all ingredients.
Divide the mixture into 8 equal parts.
Place a cabbage leaf over the working surface. Place the stuffing near the edge where the thick part was trimmed off.
First fold the bottom part of the leaf, then fold the side parts envelope-style.
Then continue rolling to enclose the stuffing completely.
Simple, isn’t it?
Place the cabbage rolls into a medium-sized deep baking dish.
Pour in one cup of water.
Cover with the foil.
Place into a preheated oven (400F) for 25-30 minutes.
Meanwhile prepare the sauce.
Grate the carrot, finely chop the onion, slice the garlic into large circles.
Transfer the vegetables into a skillet. Add the oil.
Sautee the vegetables over a medium heat for 10 minutes stirring periodically.
Sprinkle with a half of a teaspoon of the salt and add 2 heaping tablespoons of the tomato paste.
Continue cooking for another 1-2 minutes and then pour in 1 cup of the water.
Stir the sauce well and bring to a boil.
Remove the cabbage rolls from the oven.
Carefully lift the foil and pour the sauce over the rolls.
Spread the sauce and the vegetables inside all over the rolls.
Cover with the foil again and return to the oven for 30 minutes more.
Pour the sauce over the rolls when serving.
