avg —
Cabbage rolls with minced meat and rice
Instructions
Lay out the ingredients needed to prepare the cabbage rolls with minced meat and rice.
Choose a head of cabbage that is not too dense – its leaves are easier to remove after blanching. Wash the head thoroughly and remove the damaged outer leaves. With a sharp knife, carefully cut out the core in a cone shape, catching the bases of the leaf stems slightly so the leaves separate from the head more easily during blanching.
Pour 4–5 litres of water into a large pot, bring it to a rolling boil and lower the head in, cut side down, for 3–5 minutes. Take the head out and carefully peel off the softened outer leaves (3–5 of them). Return the head to the boiling water, wait another 3 minutes and remove the next layer. Carry on this way until you have taken the whole head apart into 30 leaves. Do not overcook them – the leaves should stay slightly elastic, not turn into a boiled rag.
Spread the softened cabbage leaves out on a towel or a large dish to cool down to warm.
Rinse the long-grain rice (150 g) thoroughly in several changes of water until the water runs clear – this removes excess starch so the rice does not stick together. Boil it in plenty of salted water for 5–7 minutes until half-cooked (the rice should stay slightly firm inside – it will finish cooking inside the rolls during stewing). Drain in a colander, rinse with cold water and let it drip dry.
After that, combine the rice with the pork mince (500 g) in a large mixing bowl. Use ready-made mince or grind the pork twice through a meat grinder. The mince should be soft, without large pieces.
Season the mince and rice with salt (about 1 tsp) and ground black pepper.
Peel and finely dice the onion (2 pcs) into 5 mm cubes.
Peel the carrot (1 pc) and grate it on a coarse grater for an airy texture in the filling. The vegetables give the mince sweetness and juiciness – without them the rolls turn out dry.
Heat 1 tablespoon of vegetable oil in a frying pan and sauté the onion with the carrot for 5–7 minutes until soft and lightly golden. The vegetables should open up in the oil – this gives the filling a deep aroma.
Leave half of the sautéed vegetables for the tomato sauce, and add the other half to the bowl with the mince and rice.
Mix all the filling ingredients thoroughly by hand for 3–5 minutes until smooth, so the spices are evenly distributed and the mince becomes pliable and holds together. You can add 50 ml of cold water for extra juiciness.
On each leaf, trim the thick part of the vein near the base – lay the knife flat and shave off the raised part without cutting through the leaf. Do not throw the trimmings away, we will need them later. If necessary, trim the coarse, uneven edge of the leaf too. This step is the key to rolling the cabbage rolls easily without tearing.
Place 1 tablespoon of filling (about 30 g) closer to the base of the cabbage leaf.
Fold the base of the leaf over the filling, then tuck the sides towards the centre.
Then roll the parcel up tightly, away from you, into a roll. The finished rolls come out as little envelopes 7–8 cm long.
In this way, roll all 30 cabbage rolls with minced meat and rice.
Heat the remaining vegetable oil (2 tbsp) in a frying pan and place the formed rolls seam side down.
Fry the rolls seam side down for 2–3 minutes, then turn them over and fry the other side until golden brown. Browning seals the filling inside the leaf so the rolls do not fall apart while stewing in the sauce. Fry them in batches so they do not stew in their own juices.
Take a suitable large heavy-bottomed pot. Place the cabbage leaf trimmings at the bottom – they protect the rolls from scorching. Now stack the browned rolls tightly seam side down in 2–3 rows.
The rolls will be stewed in tomato sauce, so prepare it. Pour the tomato juice (700 ml) into the pan with the reserved half of the sautéed onion and carrot. If the tomato is homemade and thick, dilute it with boiled water to the consistency of pouring cream. Salt the sauce, bring it to the boil and cook for 5 minutes.
Pour the sauce over the rolls in the pot so that it covers the top row halfway up. Add the bay leaves (2 pcs) and black peppercorns (1 tsp). Cover with a lid and simmer over low heat for 30–40 minutes, until the rice and mince are fully cooked. Five minutes before the end, taste the sauce and adjust the salt.
The cabbage rolls with minced meat and rice are ready! Serve them hot, 3–4 per portion, spooned over with the tomato sauce from the pot and generously sprinkled with fresh chopped dill. They are perfect with a spoonful of 20% sour cream on top – the grandmother's way of serving. On the second day the flavour is even richer, as the rolls soak up the sauce completely.
Tips
- 1
Do not overcook the cabbage in boiling water – 3–5 minutes at most. Overcooked leaves tear when you roll the cabbage rolls.
- 2
Always brown the rolls before stewing – sealing the filling helps them keep their shape while stewing in the sauce.
- 3
Boil the rice ONLY until half-cooked (5–7 minutes) – it will finish cooking inside the rolls. Fully boiled rice falls apart in the filling. I use a similar approach for stuffed peppers.
- 4
Line the bottom of the pot with leaf trimmings – they protect the rolls from scorching and add extra aroma to the sauce.
FAQ
What can I use instead of pork mince in cabbage rolls? +
Any mince will do: beef (leaner, takes longer to cook), chicken or turkey (cooks faster, lower in fat), a 50/50 mix of pork and beef (the classic of Soviet-era cabbage rolls), or lamb (for an Eastern aroma). For a lean, meat-free version, leave out the meat, increase the rice to 250 g and add 200 g of sautéed mushrooms and 1 carrot. Each kind of mince gives its own character. Pork is the classic for Russian cabbage rolls because of its juiciness and rich, meaty taste.
Can I cook the cabbage rolls in the oven? +
Yes, the oven version is even more aromatic. Prepare the rolls as in the recipe and brown them in a frying pan. Place them in a deep-sided dish or a roasting pot, pour over a tomato-and-sour-cream sauce (300 ml tomato juice + 200 ml sour cream + salt). Cover with foil or a lid and bake at 180°C for 50–60 minutes. Ten minutes before the end, remove the lid for a golden top. The advantage of the oven is even heat and not having to watch over it – you can get on with other things.
How long do cooked cabbage rolls keep? +
Cooked cabbage rolls keep in the fridge for up to 4 days in a tightly closed container with the sauce. On the second and third day the flavour is even richer, as the rolls fully soak up the tomato sauce. Before serving, reheat them in a pot or microwave with the sauce (without it the rolls dry out). You can freeze them in portions for 2 months – pack them into airtight containers with the sauce, then thaw fully in the fridge and reheat in a frying pan before eating. A handy make-ahead meal for the month.
What to serve cabbage rolls with? +
They are ideal on their own as a hot main dish with sour cream and fresh herbs (dill, parsley). Cabbage rolls go well with dark Borodinsky bread, boiled potatoes with butter, mashed potatoes or buckwheat. For starters – pickled cucumbers, sauerkraut (a Russian tradition) or salted mushrooms. For drinks – compote, fruit drink, kvass, light beer (a man's lunch) or dry white wine. Perfect for a family lunch or a dinner with the children, an ideal everyday Russian dish.
- Comment
or post as a guest
Be the first to comment.
