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Cabbage rolls with minced meat and rice
Hearty and very tasty cabbage rolls with minced meat and rice will please the whole family. A mixture of minced meat, boiled until half-cooked rice, and sautéed vegetables is wrapped in cabbage leaves in the form of rolls. Then, the cabbage envelopes filled with stuffing are stewed in tomato sauce in a pot on the stove or in the oven. Cabbage rolls with minced meat and rice are suitable for both lunch and dinner.
Caloric content: 113 kcal per 100 grams of the dish.
Ingredients
Show ingredients
- pork minced meat - 0.5 kg;
- white cabbage - ½ head;
- carrot - 1 pc. (120 g);
- onion - 2 pcs. (160 g);
- tomato juice - 0.7 L;
- vegetable oil - 3 tbsp. (50 g);
- salt - to taste;
- bay leaf - 1-2 pcs;
- black pepper (whole) - 1 tsp;
- black pepper (ground) - 1 pinch;
- long-grain rice - 150 g;
- fresh dill - a few sprigs (for serving).
Preparation
- Lay out the products needed to prepare cabbage rolls with minced meat and rice on the table.
- Choose a not very dense head of cabbage for the rolls. Wash the head and remove the damaged outer leaves. Cut out the core, grabbing the small stems of the cabbage leaves near the core.
- Place the head in boiling water for a few minutes. Then, taking the head out of the boiling water, remove the outer leaves that have softened from the hot water. Return the head of cabbage back to the pot of boiling water. Wait a few minutes for the next leaves to become softer. Remove the head from the pot, taking off the softened leaves. Then return the head to the boiling water. In this way, disassemble the entire head of cabbage into leaves. Be careful not to overcook the leaves. They should be just slightly softer and more elastic.
- Lay out the softened cabbage leaves to cool.
- Thoroughly wash the long-grain rice and boil until half-cooked. To avoid fussing with the proportions of rice and water, fill a pot with water. Add the rice to the boiling water, stir, and cook for 2 minutes. Then drain the rice in a colander, allowing excess water to drip off.
- After that, in a large bowl, combine the rice with the pork minced meat. Buy ready-made minced meat or grind pork twice through a meat grinder. The minced meat should be soft, without large pieces.
- Salt and pepper the minced meat with the rice.
- Finely chop the onion.
- Grate the carrot.
- Slightly sauté the onion with the carrot.
- Leave some sautéed vegetables for the sauce, and add the rest to the bowl with the minced meat and rice.
- Thoroughly mix all the filling ingredients so that the spices are evenly distributed.
- Trim the thick part of the leaves adjacent to the core, but do not discard (we will need it later). If necessary, trim the coarse and uneven edge of the leaf. Do not discard the trimmings either.
- Place 1 tablespoon of filling closer to the base on the cabbage leaf.
- Fold the base of the leaf (and then the sides) over the filling.
- Then roll the preparation into a roll.
- In this way, roll all the cabbage rolls with minced meat and rice.
- In a pan with vegetable oil, place the formed rolls seam side down.
- Fry the cabbage rolls on both sides until golden brown.
- Take a suitable pot. Place all the trimmings from the cabbage leaves at the bottom of the pot. Now stack the browned cabbage rolls in the pot in 2-3 rows.
- The cabbage rolls will be stewed in tomato sauce. Prepare the tomato sauce for them. Pour the tomato juice into the pan with the sautéed onion and carrot. If the tomato is homemade and thick, it can be diluted with water. Salt the sauce and cook for 5 minutes.
- Then pour the sauce over the cabbage rolls placed in the pot. Add a bay leaf and black peppercorns. Cover with a lid and simmer the cabbage rolls over low heat for 30-40 minutes.
- Serve the cabbage rolls with pork and rice hot. Sprinkle with chopped herbs on top.
