Russian Cabbage Rolls

To prepare delicious stuffed cabbage rolls, start by choosing a fresh cabbage with thin leaves, ideal for stuffing. Spring or autumn cabbage is perfect as it has a sweeter taste and the leaves are easier to handle. Remove the outer leaves that are damaged, then cut out the core. Place the cabbage in a large pot of boiling salted water. Allow it to boil until the outer leaves start to come off on their own. When you notice they become soft and pliable, carefully remove them and let them drain. Repeat this process until you have obtained all the necessary leaves.

After you have detached the leaves, cut the thick core from the center of each leaf, then portion them into smaller pieces, depending on their size. Meanwhile, blanch the rice with boiling water, cover the pot, and let it sit for 10 minutes, then drain and cool it under a stream of cold water. Next, pass the meat through a meat grinder to obtain a fine mixture. In a large bowl, mix the ground meat with the cooled rice, adding tomato paste, salt, and pepper to taste. This filling will add a rich flavor to the cabbage rolls.

Take a teaspoon or a tablespoon of filling, depending on the size of the cabbage leaves, and place it on the leaf. Roll the leaf over the filling, making sure to seal the ends well to prevent the filling from coming out during boiling. Continue doing this until you have finished all the cabbage leaves and filling.

To prepare the cabbage rolls, cut the core of the cabbage into thicker slices and place them at the bottom of a clay pot or cauldron, which will protect the rolls from burning. Place the cabbage rolls in the pot, leaving a little space between them, and fill the pot only halfway or a maximum of ¾ of its height. Pour cold water up to the level of the rolls and add bay leaves, which will provide a special aroma. Cover the pot and place it on the heat. When the water starts to boil, reduce the flame to low and let it simmer for 30 minutes.

Meanwhile, prepare the sauce. In a pan, heat the oil and add the finely chopped onion and carrot. Sauté the vegetables until they soften, then add the flour, stirring constantly for 3 minutes. Add the tomato paste, sour cream, and let it simmer on low heat for 5 minutes. Finally, season with salt, so that the sauce has a creamy consistency, similar to that of thick sour cream.

Pour the obtained sauce over the cabbage rolls, gently shaking the pot to allow the sauce to penetrate. Stir with a wooden spoon, being careful not to break the rolls. Let it simmer on low heat for another 15-20 minutes, until the cabbage rolls are cooked and the sauce has slightly reduced. Serve the cabbage rolls hot, alongside the delicious sauce, enjoying the traditional flavors of this dish.

 Ingredients: For the cabbage rolls: -2 kg of fresh white cabbage -½ cup of rice -1 kg of minced pork/beef or a mix -1 tablespoon of tomato paste -salt -freshly ground black pepper -2 bay leaves For the sauce: -3 onions, finely chopped -1 carrot, grated -2 tablespoons of flour -1 tablespoon of tomato paste -450 g of thicker cooking cream

 Tags:  onion meat carrots cabbage rice broth flour sour cream life pig gluten-free recipes cabbage rolls