Baked Cabbage Rolls
Main Dishes • Ukrainian
Description
Baked Cabbage Rolls
Ingredients
- White Cabbage 1 piece
- Celery salt 20 oz
- Carrot 10 oz
- Onion 10 oz
- Garlic 1 head
- Passata Tomato Sauce 15 oz
- Beef 20 oz
- Basmati rice 5 oz
- Crushed Tomatoes in Their Own Juice 1 can
- Salt to taste
- Ground Black Pepper to taste
- Mild Chili Spice 1 piece
- Sugar to taste
- Dry White Wine 25 fl oz
- Courgette 1 piece
- Skin-On Chicken Breasts 20 oz
Step-by-Step Guide
Step 1
For the filling, mix the beef and ground chicken breast (or lean pork), add grated zucchini, onion, garlic, ground pepper, chili, and 3–4 tablespoons of good tomato paste. Rinse the rice and add it to the filling as well. Season with salt and pepper.
Step 2
Separate the cabbage leaves for the rolls and microwave them for about 4–5 minutes. I usually do it in portions — one portion softens and gets wrapped while the next one is prepared. Cut out the thick part.
Step 3
Wrap the cabbage rolls like envelopes.
Step 4
In a pot for cooking the rolls, sauté the onion and celery in vegetable oil, then add the pepper and chili. Once sautéed, add about 200–250 g of good tomato paste and a can of peeled tomatoes in their own juice. Stew everything together.
Step 5
Place the cabbage rolls in the sauté. Layer each with celery stalks and the remaining cabbage. Keep the process on the stove.
Step 6
Pour in a bottle of dry/semi-dry white wine. If there isn’t enough liquid to cover about 3/4, add hot water. Place half a lemon on top. Once it boils, reduce the heat to the minimum.
Step 7
After about 40 minutes, taste for salt and sugar and stew for another 20 minutes.
Step 8
Then carefully transfer to a baking dish, pour over the sauce. Cover the dish with foil/lid and bake in the oven for another hour at 390°F.
Step 9
Serve piping hot with sour cream.
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