Cabbage Rolls on a Vegetable Bed
Main Dishes • European
Description
Cabbage Rolls on a Vegetable Bed
Ingredients
- White Cabbage 1 head
- Lean Beef 20 oz
- Boiled White Round Rice 10 oz
- Onion 2 pieces
- Carrot 2 pieces
- Orange Bell Peppers 2 pieces
- Sour Cream 2 tablespoons
- Tomatoes 6 pieces
- Vegetable Oil 2 tablespoons
- Bay leaf 0 oz
- Salt to taste
- Ground Black Pepper to taste
- Paprika to taste
- Nutmeg to taste
- Pork Mince 10 oz
Step-by-Step Guide
Step 1
Remove damaged leaves from the cabbage head and cut out the core. Separate the leaves from the head and immerse them in boiling water for about 10 minutes.
Step 2
In a separate pot, boil the rice after rinsing it under running water. Cover the rice with water so that it is submerged by about 1 finger's width. Bring the rice to a boil and then set it aside to drain in a colander.
Step 3
To prepare the filling: grind and mix the two types of meat, add finely chopped onion (not all of it) and spices (to taste). Combine the filling with the cooled rice, adding salt and pepper.
Step 4
For the vegetable bed: finely chop the onion and bell pepper, and grate the carrot. Sauté in vegetable oil, adding salt. Mix well — the vegetable bed is ready.
Step 5
Blend the tomatoes, then strain through a sieve to remove the seeds. Mix the tomato puree with sour cream, adding salt, pepper, and nutmeg to taste.
Step 6
Start forming the cabbage rolls: place a tablespoon of filling on a cabbage leaf and carefully roll it up.
Step 7
In a thick-bottomed pot, layer some of the sautéed vegetables, followed by a layer of cabbage rolls. Repeat with another layer of sautéed vegetables and another layer of cabbage rolls. Pour the tomato-sour cream sauce over everything.
Step 8
Bring to a boil. Then let it simmer on low heat for about an hour. You can add a piece of butter in the middle.
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